Golden ‘Apples’ with Apple & Almond Sauce

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

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).