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Cockentrice-A-Marvelous-Beast

Cockentrice (A Marvelous Beast recipe image
This American dessert features Suckling pig 1/4 c White wine, Roasting chicken 1 tablespoon Fresh parsley leaves, very, Yolks -finely chopped, Powdered saffron 1 tablespoon Flour. It delivers hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 1
Calories: 1738.0
Description
This American dessert features Suckling pig 1/4 c White wine, Roasting chicken 1 tablespoon Fresh parsley leaves, very, Yolks -finely chopped, Powdered saffron 1 tablespoon Flour. It delivers hearty, protein-packed satisfaction. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 7 lbs Suckling pig
  • 1/4 cups White wine
  • 6 lbs Roasting chicken
  • 1 tablespoons Fresh parsley leaves, very
  • 6 Egg Yolks -finely chopped
  • 1/4 teaspoons Powdered saffron
  • 1 tablespoons Flour
  • 1/2 cups All-purpose flour
Directions
  1. 1
    "The extraordinary "beasts" created by these instructions never were seen on land or sea.
  2. 2
    A bestiary pair, these chicken and pork visual as well as edible delights were intended to startle as well as feed.
  3. 3
    The creation of such illusion foods was an important contribution of the medieval
  4. 4
    cook to the flamboyant art forms of the medieval feast."
  5. 5
    Bake the chicken and the suckling pig separately at 375 F (191&# 194;°C) until tender; the chicken ought to take 2 hours, the suckling pig closer to 3.
  6. 6
    Cut the chicken in half with the incision running around the body behind the wings.
  7. 7
    The forward half is thus separated from the hindparts.
  8. 8
    Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal.
  9. 9
    With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon.
  10. 10
    Each is now a cockentrice.
  11. 11
    Turn oven up to 400F (204ðC).
  12. 12
    Lightly beat the egg yolks.
  13. 13
    Mix in the saffron and flour to make a thick fluid.
  14. 14
    Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments.
  15. 15
    Return these marvelous animals to the oven so the gold "endoring" may
  16. 16
    set and the final creatures appear resplendent.
  17. 17
    Mix the parsley in white wine with flour until the green color well permeates the fluid.
  18. 18
    If not a bright green, add two drops of green food coloring.
  19. 19
    Paint on "feathers" or designs for final embellishing of the cockentrice, your fancy guiding your hand

Nutrition Facts

Servings 1

Amount Per Serving
Calories 1738.0kcal
% Daily Value *
Total Fat 82.0g127%
Saturated Fat 22.5g113%
Cholesterol 606.1mg203%
Sodium 559.0mg24%
Total Carbohydrate 23.1g8%
Dietary Fiber 0.8g4%
Sugars 0.4g
Protein 186.9g374%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, american, baking, beast, chicken, chopped, cockentrice, dessert, finely, flour, fresh, leaves, marvelous, parsley, pig, powdered, rice, roasting, saffron, suckling
Read it online: https://www.chefs-mate.com/recipe/cockentrice-a-marvelous-beast-2/