Poume d'oranges (recipe)
The recipe Poume d'oranges comes from England in the 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.
Redaction
Ingredients
- 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
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.
