To force a French Bread called Pine-molet, or three of them

Preparation info

  • Difficulty

    Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

  • About

Method

Take a manchet, and make a hole in the top of it, take out the crum, and make a composition of the brawn of a capon rost or boil’d; mince it, and stamp it in a mortar, with marchpane past, cream, yolks of hard eggs, muskefied bisket bread, the crum of very fine manchet, sugar, marrow, musk, and some sweet herbs chopped small, beaten cinamon, saffron, some raw yolks of eggs, and currans: fill the bread, and boil them in napkins in capon broth, but first stop the top with the pieces you took off. Then stew or fry some sweetbreads of veal and forced chickens between two dishes, or Lamb-stones, fried with some mace, marrow, and grapes, sparagus, or artichocks, and skirrets, the manchets being well boil’d, and your chickens finely stewed, serve them in a fine dish, the manchets in the middle, and the sweetbreads, chickens, and carved sippets round about the dish; being finely dished, thicken the chicken broth with strained almonds, creams, sugar, and beaten butter.

Garnish your dish with marrow, pistaches, artichocks, puff paste, mace, dates, pomegranats, or barberries, and slic’t lemon.