Cominee of Hens
had this as a somewhat light meal with cheese and a nice dark beer
Original Recipe
From: Enseignements, France, 1300
Cominee of Hens:
Method:
- boil your hen in a water/wine mixture
- remove the bird and clean the meat off to a dish
- cut the meat
- Take egg yolks (I find 2 per cup of broth works well) and beat in with some broth and add cumin (I really like cumin so steeped some with the broth as well).
- When the sauce is thickened, combine with the meat and serve
We both found the bread quite nice to sop up the sauce and eat with the sauced meat.
-I did have a sauce failure where it curdled (seperated liquid from solid) but it could have been easily avoided
I think people with modern tastes may still like this
we did, but then we like to try many different things
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