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Stuffed chicken


This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Stuffed chicken. Take your chickens, cut their throats, scald and pluck them, and make sure that the skin is sound and whole. Do not refresh it in water. Take a pipe of straw or other material, insert it between the skin and the flesh, inflate the skin, slit it between the shoulders without making too large a hole, and leave attached to the skin the thighs, feet, wings, and neck including the head.

To make the stuffing, take raw mutton, veal, pork and pullet dark meat, chop them all together, and crush them in a mortar with some raw eggs, good harvest cheese, good Spice Powder, just a bit of saffron, and salt to taste. Fill your chickens and restitch the hole. From the rest of your stuffing make quenelles shaped like cakes of woad. Cook them in beef broth and boiling water with plenty of saffron. Make sure that they do not boil so vigorously that they fall apart.

Spit your chickens and quenelles on a very thick [thin?] iron spit. Glaze them with green or yellow. For the yellow glaze, take plenty of egg yolks, beat them well with a bit of saffron, and put the glaze on a plate or other dish. If you wish green glaze, crush greens with the eggs. After your chicken and quenelles are cooked, put the spit on the dish where the glaze is, throw the glaze all over, and put it back on the fire until the glaze sets. Do this two or three times. Make sure that the fire is not so big that the glaze burns.

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Other versions of this recipe:

A Stuffed Dish of Chicken (Cooked) in the Oven (An Anonymous Andalusian Cookbook)

Chekyns Farsed (Gentyll manly Cokere (MS Pepys 1047))

Chik farsed (Two Fifteenth-Century Cookery-Books)

Hennys enforced (A Noble Boke off Cookry)

Hen stuffed and good (Libro di cucina / Libro per cuoco)

POULTRY STUFFED ANOTHER WAY (Le Menagier de Paris)

Stuffed capon (Wel ende edelike spijse)




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