FonnellOrigin: English Period: Medieval |
Original RecipeFonnell (from A Forme of Cury)Take Almand9 unblanched. grynde hem and drawe hem up with gode broth. take a lombe or a kidde and lahf roſt hȳ. or the þridde part, ſmyte him ī gobet9 and caſt hym to the mylke. take ſmale bridd9 yfaſted and yſtyned. and do þ9to ſugr, powdorr of canell and ſsalt, take zolkes of ayrenn harde yſode and cleene a two and ypaunced with flor of canell and floriſh þe ſewe above. take alkenet fryed and yfoundred and droppe above with a feþr and meſſe it forth. 
Modern RedactionIngredients:
1 kg roast lamb cut into small chunks Method:PreparationPlace the pieces of fowl in a roasting dish, place in an oven pre-heated to 180°C and cook from between 20 minutes and 40 minutes depending on the size of the birds. Add about 50g butter to a large saucepan, melt with gentle head and add the lamb. Add the garlic to this and cook for about two minutes, stirring continuously. Pour-in the almond milk, add the sugar and salt, bring to the boil then simmer gently for about thirty minutes. Arrange the pieces of fowl on a serving plater, spoon the lamb mixture over the top and garnish with whole egg yolks, sliced egg whites and the cinnamon. |
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