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For Cominée Of hens

This is an excerpt from Enseignements qui enseingnent a apareillier toutes manieres de viandes
(France, ca. 1300 - D. Myers, trans.)
The original source can be found at

For cominée of hens - If you want to make cominée of hens, take the hens and cook in wine and in water, and make boil, and skim off the crest, and cut the hens, and after take yolks of eggs, beat them well and mix with broth and add cumin, and put all together, then you will have cominée.


Other versions of this recipe:

For comyne sewe (Liber cure cocorum [Sloane MS 1986])

CHICKEN COMINY (Le Menagier de Paris)

Chicken cumin dish (Le Viandier de Taillevent)

To mak comyne (A Noble Boke off Cookry)

FOR TO MAKE COMYN (Forme of Cury)

Links to modern interpretations:

Medieval Cookery  

Daniel Myers
Medieval Cookery

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