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 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).
INGREDIENTS: DIRECTIONS:
  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.

[return to home page]