Rosy118

With Meat

Preparation info

    • Difficulty

      Easy

Appears in

Cooking and Dining in Medieval England

Cooking and Dining in Medieval England

By Peter Brears

Published 2008

  • About

Ingredients

  • 4 oz/100 g cooked chicken, ground to a smooth paste
  • 2 oz/

Method

Reserve a few petals for decoration

Mix the chicken, breadcrumbs, almond milk, saffron and lard in a pan, and simmer for 5 minutes, stirring continuously until thickened.

Chop the petals very finely, rapidly stir into the mixture with the egg yolk, remove from the heat, pour into a dish, and decorate with the rose petals.