Poultry broth with mushroom and almonds, thickened with breadcrumb, topped with poultry mince and grilled. Decorated with "Pomegranates, Pistaches, and Cocks-combs"
Original Receipt from 'The Cook's and Confectioners Dictionary by John Nott (Nott 1723)
216 The Queen's Potage
Beat Almonds and boil them in good Broth a few Crums of Bread the inside of a Lemon and a Bunch of sweet Herbs, stir them often strain them then soak Bread in the best Broth which is to be thus made, bone a Capon or Partridge, pound the Bones in a Mortar then boil them in strong Broth with Mushrooms, then strain them thro a Linen-cloth, with this Broth soak your Bread, as it soaks sprinkle it with the Almond broth. Then put a little minced Meat to it either of Partridge or Capon, and still as it is soaking put in more Almond broth until it be full, then hold a red hot Iron over it, garnish the Dish with Pomegranates Pistaches and Cocks combs
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● Donate ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ● Bookshop ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes 2022
BUILT WITH WHIMBERRY