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Kimmeneyde


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make kimmeneyde, raw or separate, that is, the sauce alone. Take egg yolks which are hard-boiled and crumbs of white bread ground together; pass this through a strainer with wine. Then take grains of paradise, ginger [and] cinnamon ground together and meal sugar with saffron mixed through it and add thereto a little cumin. Then this sauce is ready. Then take boiled sulte [salted pork neck] and boiled young rabbits together. Some take roast doves or roast partridges and divide them in two or in four and lay them thus in a dish. And then one shall pour the sauce over it, and so serve it to the table.

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