Poume d'oranges (recipe) - Revision history

AlexandreDavigne: /* Redaction */

2013-03-15T16:47:52Z

Redaction

← Older revision		Revision as of 02:47, 16 March 2013
Line 32:		Line 32:
	Serve with [[Blaunche escrepes (recipe)\|Blaunche escrepes]].		Serve with [[Blaunche escrepes (recipe)\|Blaunche escrepes]].

			==Offsite Links==
			The redaction on http://www.godecookery.com/mtrans/mtrans56.html
	[[Category:recipes]]		[[Category:recipes]]

AlexandreDavigne at 16:46, 15 March 2013

2013-03-15T16:46:43Z

← Older revision		Revision as of 02:46, 16 March 2013
Line 1:		Line 1:
	The [[recipe]] '''Poume d'oranges''' comes from [[England]] in the [[13th century]].		The [[recipe]] '''Poume d'oranges''' comes from [[England]] in the [[13th century]]. It is cited elsewhere to British Library Additional MS 32085.

	==Original recipe==		==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.		1. Poume d'oranges. Ceo est une viaunde ke est apelé 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.

	==Redaction==		==Redaction==

Sarah Van Der Goes: rv, wikified

2007-07-10T18:00:44Z

rv, wikified

← Older revision		Revision as of 04:00, 11 July 2007
Line 11:		Line 11:
	* 1kg ground [[pork]], raw		* 1kg ground [[pork]], raw
	* 8 [[egg]] yolks, slightly beaten		* 8 [[egg]] yolks, slightly beaten
			* [[salt]] & [[pepper]], to taste (optional)
	* salt
			* [[broth]]
			* egg [[whites]], slightly beaten
			* additional egg whites & yolks, slightly beaten

			===Method===

			# 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]]

68.8.151.116 at 22:45, 13 June 2007

2007-06-13T22:45:55Z

@@ Line 3: / Line 3: @@
 ==Original recipe==
 . 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.
 ==Redaction==
@@ Line 11: / Line 11: @@
 * 1kg ground [[pork]], raw
 * 8 [[egg]] yolks, slightly beaten

Conrad Leviston: formatting

2005-11-02T10:41:46Z

formatting

← Older revision		Revision as of 20:41, 2 November 2005
Line 1:		Line 1:
	England, 13th century		The [[recipe]] '''Poume d'oranges''' comes from [[England]] in the [[13th century]].

		⚫	==Original recipe==
	----
⚫	''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.		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.

			==Redaction==
	----

			===Ingredients===

	* 1kg ground [[pork]], raw		* 1kg ground [[pork]], raw
Line 15:		Line 16:
	* additional egg whites & yolks, slightly beaten		* additional egg whites & yolks, slightly beaten

			===Method===

	# 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.		# 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.
Line 22:		Line 24:
	# Remove and drain.		# Remove and drain.

	~~'''~~To roast the meatballs~~:'''~~		====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.		# 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.		# Coat the meatballs in the egg yolk, adding a little yellow food dye for a deeper orange colour.

Conrad Leviston: Category:recipes

2005-01-02T12:17:00Z

Category:recipes

← Older revision		Revision as of 22:17, 2 January 2005
Line 29:		Line 29:

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

			[[Category:recipes]]

Newt at 17:29, 24 July 2003

2003-07-24T17:29:18Z

← Older revision		Revision as of 03:29, 25 July 2003
Line 22:		Line 22:
	# Remove and drain.		# Remove and drain.

	'''To roast the meatballs:''		'''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.		# 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.		# Coat the meatballs in the egg yolk, adding a little yellow food dye for a deeper orange colour.

Newt at 17:29, 24 July 2003

2003-07-24T17:29:06Z

← Older revision		Revision as of 03:29, 25 July 2003
Line 1:		Line 1:

	England, 13th century		England, 13th century

Line 20:		Line 19:
	# Bring the broth to a soft boil.		# 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.		# 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:''		'''To roast the meatballs:''

Newt at 17:27, 24 July 2003

2003-07-24T17:27:56Z

New page

England, 13th century

----
''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.

----

* 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.

'''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]].