Pommes Dorry
SOURCE: Modern version by Mathilde Eschenbach based on recipes from several sources, all transcribed in Curye on Inglysch:
Diuersa Servicia, #42.
Diuersa Servicia, #59
Forme of Curye, #182
ORIGINAL:
p. 70: For to make pommedorry, tak buff & hewe yt smal al raw, & cast yt in a morter & grynd yt noçt to smal. Tak safroun & grynd şerewyş. Wan yt ys grounde, tak şe wyte of şe eyryn, zyf yt be noçt styf; cast into şe buf pouder of pepyr, olde reysyns & reysyns of coronse. Set ouer a panne wyş fayr water, & mak pelotys of şe buf; & wan şe water & şe pelotes ys wel yboylyd, set yt adoun & kele yt. Put yt on a broche & rost yt, & endorre yt wyş zolkys of eyryn & serue yt forşe.
p. 73: For to make poum dorroge, tak pertrichis wit longe filettis of pork al raw & hak hem wel smale, and after bray hem in a morter. & wan şey be wel brayd do şereto god plente of poudere & zolkys of eyryn. & after mak şereof a farsure formed of şe gretnesse of a onyoun, & after do it boyle in god breth of buf oşer of pork. After lat yt kele, & after do it on a broche of hasel & do hem to şe fere to roste. & after mak god bature of floure & egges, on bature wyt & an oşere zelow & do şereto god plente of sugur & tak a feşere or a styk & tak of şe bature & peynte şereon aboue şe applyn so şat on be wyt & şat oşere zelow wel colourd.
p. 139: Farsur to make pomme dorryse and oşere şynges. Take şe lire of pork rawe, and grynde it smale. Medle it vp wiş eyren & powdre fort, safroun and salt; and do şerto raisouns of coraunce. Make balles şerof, and wete it wele in white of ayren, & do it to seeş in boillyng water. Take hem vp and put hem on a spyt. Rost hem wel, and take persel ygrounde and wryng it vp with ayren & a perty of flour, and lat erne aboute şe spyt. And if şou wilt, take for persel, safroun; and serue it forth.
NOTES: Pork is most common for these, but other meats, such as beef and poultry were used. There wasn't enough gilding paste.
INGREDIENTS:
- 1 lb Ground beef
- 2 Egg whites
- 3/4 cup Currants
- 1/4 tsp Ground Pepper
- 1/2 tsp Ground Ginger
- 1/2 tsp Ground Cinnamon
- 1/4 tsp Ground Cloves
- Pinch Saffron
- 1/4 cup Water
- 2 Egg yolks
- 1 T Sugar
- 1/2 cup Flour
DIRECTIONS:
- Mix gound meat, currants, egg white and spices.
- Form into 8 balls (~1/3 cup each).
- Drop in boiling water and cook until meatballs start floating, about 10 minutes.
- Set aside until cool enough to handle (can be refrigerated overnight).
- Crumble saffron into water and let sit (the longer the better).
- Mix water, egg yolks, sugar and flour into a paste.
- Put the meatballs on skewers (a pair of them gives better control).
- Spread gilding paste onto meatballs.
- Bake at 375º for 5-8 min.
- Turn, touch up gilding if necessary, and cook another 5-8 min.
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