Coynes

With Egg-Yolk ‘Quinces’38

Preparation info

    • Difficulty

      Medium

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

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

Method

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