Difference between revisions of "Sawse madame (recipe)"

From Cunnan
Jump to navigationJump to search
Line 44: Line 44:
 
Note: I would have loved to use a goose but they where not available at the time. It would have been a richer flavour and much more interesting.
 
Note: I would have loved to use a goose but they where not available at the time. It would have been a richer flavour and much more interesting.
   
== Modern Recipie 2: ===
+
== Modern Recipie 2: ==
 
=== Ingredients ===
 
=== Ingredients ===
 
*small (1.7kg) chicken
 
*small (1.7kg) chicken
Line 66: Line 66:
 
===comments===
 
===comments===
 
*couldn't get a goose, couldn't afford a duck (better substitute), so used cheap chicken.
 
*couldn't get a goose, couldn't afford a duck (better substitute), so used cheap chicken.
*hyssop not suitable for pregnant women, and not available, so didn't use.
+
*hyssop is not suitable for pregnant women, and was not available, so wasn't used.
 
*savory not available, substituted oregano
 
*savory not available, substituted oregano
 
*forgot the garlic. whoops.
 
*forgot the garlic. whoops.
 
*chose not to chop up the grapes and herbs, to see what differnce it made
 
*chose not to chop up the grapes and herbs, to see what differnce it made
 
*I really need to go to a specialist shop and get some galingale. Till then I'll use ginger.
 
*I really need to go to a specialist shop and get some galingale. Till then I'll use ginger.
  +
*modern pallete's aren't used to whole herbs, and find them too much to tackle - chop or tear the herbs into pieces for a more even flavour. Maybe medieval pallets werent used to such pungency too?
  +
*chicken really is rather too mild for this dish
  +
*the pear was only just cooked - smaller pieces may cook quicker, or make sure you have fairly ripe pears. The quince was slightly overcooked (soft), but I consider it would have been raw and hard if put in raw (considering how the pears cooked). The grapes were cooked, but still firm and shapely (not soft and squishy). The herbs were slightly limp, but still green. So overall the stuffing cooked very little for the long cooking time.
  +
*the sauce was lovely and rich, but made the chicken seem even milder. It was rather runny over the stove, just nice to pour when cooled a bit, and congealed when completely cold (which took hours in an eathernware jug).
   
   

Revision as of 01:12, 19 March 2006