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Chicken Cominy

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

CHICKEN COMINY. Put pieces in water and a little wine to cook then fry in fat, then take a little bread, moisten in your stock, and first take ginger and cumin, mixed with verjuice, grind and sift and put all together with meat or chicken stock, and then add color with saffron or eggs or egg-yolks strained and poured from above into the soup after it has been removed from the fire.

Item, the best way is use milk as I said before, then grind your bread after your spices, but you must boil the milk first so that it does not curdle; and when the soup is done, the milk should be added to wine, though I see no reason for this, and fried, Some do not fry it, but it is said to be better fried.


Other versions of this recipe:

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

Chicken cumin dish (Le Viandier de Taillevent)

For cominée of hens (Enseignements qui enseingnent a apareillier toutes manieres de viandes)

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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