Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 c White wine 1 ts Grated lemon peel
1/2 c Sugar 3 ea Egg yolks
1/2 c Honey 2 1/2 c (1-1/4 lb) cooked chicken;
1 ts Ground cloves -finely chopped
1/4 c Raisins 2 ea Egg whites; optional

"Vyaund de Cyprisse Ryalle"
Make a syrup of the wine and sugar and boil for 10 minutes, until
thickened. Reserve 4 tablespoons (1/4 cup). Add the honey, cloves,
raisins, and lemon peel, then bring to the boil and simmer for 2
minutes. Beat the egg yolks in a bowl and stir into the syrup. Pour
back into the saucepan and cook, stirring over low heat, without
boiling, until thickened. Stir in the chicken. Pour into a 3-pint
dish and pour the reserved syrup over the top. Chill thoroughly.
If you prefer a fluffier texture, fold in 2 whipped egg whites at
the end, before pouring into the dish."

This dish was served [as a side dish] at the coronation feast of
Henry IV at Westminster on 13 October, 1399.

From "Two Fifteenth Century Cookery Books". in _Seven Centuries of
English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN
0-8021-3296-0 Typos by Jeff Pruett.
Submitted By JEFF PRUETT On 05-11-95

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