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Title: Chicken in Sauce of Three Colours (Scottish Medieval)
Categories: British Medieval Sauce Chicken
Yield: 4 Servings
| ** British Measurements ** | ||
| 4 | lb | Chicken |
| 2 | oz | Ground almonds |
| 1 | oz | Cornflour |
| 1/4 | pt | Water |
| 1/2 | pt | Dry white wine |
| pn | Salt | |
| Red food colouring | ||
| Saffron; powdered | ||
| Cinnamon; powdered | ||
| White pepper | ||
| Mace; powdered | ||
| 2 | oz | Whole almonds; blanched & |
| . fried gently in butter | ||
| Whole cloves |
Roast the chicken in the normal way.
Blend the ground almonds with the cornflour and water, then stir in the wine. Pour into a saucepan and cook gently until the sauce comes to the boil, stirring continuously. Simmer for 10 minutes taking care it does not stick, then add salt to taste. Divide the sauce into three. Leave one - third white; colour one-third red with food colouring; colour the final third yellow with saffron. Keep the sauces warm until the chicken is cooked.
Skin and carve the cooked chicken into eight pieces. Arrange on a hot serving dish and sprinkle with white pepper and powdered mace. Pour the three sauces into a large warm bowl and swirl together gently to make a marbled effect. Pour over the chicken and decorate with the fried almonds and a few whole cloves and serve immediately.
Makes about 4 servings. ** A Book of Historical Recipes ** : by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7
Scanned and formatted for you by The WEE Scot -- pol mac Griogair
ORIGINAL RECIPE::
Capoun in Salome (dated from 1430 AD)
"Take a Capon & skalde hym, Roste hym, then take thikke Almeunde mylke (almond-milk) temper it wyth wyne Whyte other Red; take a lytel Saunderys & a lytyl safroun, & make it a marbyl cloure, & so atte the cressoure throw on hym in ye kychoun, & throw the Mylke a-boue, & that is most commelyche, & serve fresh."
Historical note: Multi-coloured dishes like this were made for special occasions. A final garnishing with spice powder would take place at the dresser, before the dish was served at the second course.
From: Fred Ball Date: 30 Nov 96 National Cooking Echo Ä
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