Golden ‘Apples’ with Apple & Almond Sauce

Name: Golden ‘Apples’ with Apple & Almond Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 2 litres water for cooking the meatballs; 4 bay leaves and edible gold spray (optional) to decorate; 2 tbsp chopped fresh parsley; 2 eggs, separated (you only need 1 of the whites); 2 chicken stock cubes; 1 large cooking apple (225 g / 8 oz); 75 ml / 2 ½ fl oz / ⅓ cup warmed almond milk; 2 pinches / 40-60 saffron strands, crushed; 2 tbsp hot water; 600 g / 1 lb 5 oz / 3 cups good quality sausage meat; 1 large clove garlic, peeled and crushed; 1 tbsp verjuice or white wine vinegar; 1 pinch / 20-30 saffron strands, crushed; 1 tbsp plain flour salt to season; 1-2 tbsp honey; 3-4 tbsp fresh white breadcrumbs; pinch salt; 50 g / 2 oz / ⅓ cup currants

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This is an example of the illusion foods that were popular at grand feasts during the medieval era. It is adapted from the recipes for ‘Pomme Dorryle’ in Forme of Cury (1390), and ‘Apple Muse’ in Two Fifteenth Century Cookbooks (Harl MS 279).

Ingredients

Europe
United Kingdom
Pie

Ingredients

Method