With Egg-Yolk ‘Quinces’38

Preparation info
    • Difficulty


Appears in
Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About


  • a 2 lb/900 g roast chicken
  • ½ pt/300


Remove the meat from the chicken, cut into cubes, simmer in the stock with the spices, scald the breadcrumbs with some of the stock, rub through a sieve, and return to the pan.

Remove the whole yolks from the boiled eggs, finely chop the whites, and stir them into the stock with the raw yolk, and stir until it has thickened.

Pour into a dish, and garnish with the whole yolks bef