View source for Poume d'oranges (recipe)

England, 13th century

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''Original recipe:''

1. Poume d'oranges. Ceo est une viaunde ke est apel� pomme de oranges. Pernez char de porc, ne mye trop gras ne trop megre, e festes couper creu, e festes braer en un morter, e metez dedenz le moel de l'oef cru; e pernez le bro, si festes boiller; e puys pernez le blaunc de l'oef e oyngnez vos meinz; e puys pernez hors la char e festes roundes soelez cume oingnun, taunt come vos volez, e festes boiller en cel bro; e puys pernez les hors e metez chescun parmy une broche ke nul ne tuche autre; e puys metez au feu pur rostir; e pernez deus esqueles, e metez le blaunc en une esquele e le moel, e festes oyndre les poumes kaunt it sunt charnis parmy; e pernez sucre e jetez desus kaunt il sunt tret hors de la broche; e puys dressez. 

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* 1kg ground [[pork]], raw 
* 8 [[egg]] yolks, slightly beaten 
* salt & pepper, to taste (optional) 
* [[broth]]
* egg [[whites]], slightly beaten 
* additional egg whites & yolks, slightly beaten 


# Combine pork and egg yolks to form a workable mass (so the mince sticks together in a smooth ball). Add salt and pepper to taste.
# Bring the broth to a soft boil. 
# Dip your hands in the bowl of remaining egg whites, take a fair amount of pork mince, roughly large enough to be the size of a medium orange. Alternately, you can make the meatball and then dip it in eggwhite.
# Gently boil the meatballs in the broth until just done.
# Remove and drain.

'''To roast the meatballs:'''
# Place the meatballs on skewers with about an inch gap between each one. Roast them on a rotissary until they start to brown. If roasting them in an oven, place them on a baking sheet, ensuring they are thoroughly covered in egg white. Cook them until the egg white begins to set and turn '''white''' - ''do not overcook''. This will make the inner white coating of the orange peel. 
# Coat the meatballs in the egg yolk, adding a little yellow food dye for a deeper orange colour.
# Return to the heat just long enough for the egg yolk to set; again, this will take only half a minute or so. ''Do not overcook, as the yolk will turn brown and spoil the effect.''
# Remove the "oranges" from the skewers or baking sheets, sprinkle on a little sugar, & serve. 

Serve with [[Blaunche escrepes (recipe)|Blaunche escrepes]].

[[Category:recipes]]