Mammenye
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 þe þyys oþer þe flesch of þe caponys. Seþe hem & kerf hem smal into a morter & tak mylk of almandys wyþ broth of fresch buf, & do þe flesch in þe mylk or in þe broth & do yt to fyre, & myng yt togedere wyþ flour of rys oþere of wastelys als charchant als þe Blank de Sure, & wyþ þe zolkys of eyryn for to make yt zolow, & safroun. & wan yt ys dressyd in dysches wyþ Blank de Sure, straw vpon clowys of gelofre & straw vpon powdre of galentyn. & serue yt forþe.
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).
INGREDIENTS:
- Chicken breasts from 1 4-lb chicken
- 2 oz Ground almonds
- 12 oz Beef broth
- 1/4 tsp? (see note) Galingale
- 1/2 tsp? (see note) Cloves
- 1/2 tsp? Salt
- 2 T Rice flour
- 2 Egg yolks
DIRECTIONS:
- Boil breasts and remove from bones, if not done already (see directions for Gely).
- Shred meat.
- Heat chicken, broth, almonds, and galingale. (Put galingale in a tea straimer or something if it is not ground).
- Add rice flour and simmer until thick.
- Turn off heat and add egg yolks.
- Let sit for 5-10 min.
- Sprinkle on cloves and serve.
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