SOURCE: Original is from Diuersa Servicia # 30, as transcribed in Curye on Inglysch, p. 68. Modern version by Mathilde Eschenbach.
ORIGINAL: For to make maumene, take e yys oer e flesch of e caponys. See hem & kerf hem smal into a morter & tak mylk of almandys wy broth of fresch buf, & do e flesch in e mylk or in e broth & do yt to fyre, & myng yt togedere wy flour of rys oere of wastelys als charchant als e Blank de Sure, & wy e zolkys of eyryn for to make yt zolow, & safroun. & wan yt ys dressyd in dysches wy Blank de Sure, straw vpon clowys of gelofre & straw vpon powdre of galentyn. & serue yt fore.
NOTES: I may have reversed the proportions of the cloves and galingale when I wrote this down.
Later versions of this dish were sometimes served flamed: "putte thereon a litel aqua vite and quen hit is dresset in dysshes as hit is before sayde thenne light hit with a wax candel and serue hit forthe brennynge" (Arundel, # 139, quoted in Curye on Inglysch, p. 186, under the index/glossary entry for ew ardaunt).
  1. Boil breasts and remove from bones, if not done already (see directions for Gely).
  2. Shred meat.
  3. Heat chicken, broth, almonds, and galingale. (Put galingale in a tea straimer or something if it is not ground).
  4. Add rice flour and simmer until thick.
  5. Turn off heat and add egg yolks.
  6. Let sit for 5-10 min.
  7. Sprinkle on cloves and serve.

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