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This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "Mandrice". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make a mandrice. Take fat hens and boil them all whole in a pot so that they are not pressed down/together. And when they are cooked enough one takes them out; then one takes egg yolks and bread broken up with thin broth and not passed through [a strainer]. One boils this then in the pot with the other broth and lets it boil together until it begins to stiffen. Then one takes the chickens off. One serves [them] dry in the dishes and the broth with the sauce set beside it in dishes or sauce dishes. And if one wants, one makes a sauce from cinnamon, ginger, saffron and a little pepper, with a little bread and that also made with the thin broth. This is complete.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <>. Accessed on June 4, 2020, 10:10 pm.

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