Difference between revisions of "Poume d'oranges (recipe)"

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England, 13th century
 
England, 13th century
  
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# 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.
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# Remove and drain.
  
 
'''To roast the meatballs:''
 
'''To roast the meatballs:''

Revision as of 03:29, 25 July 2003