A Boke of Gode Cookery Presents

The Queens Potage

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: A thick dish of Almond Milk, mushrooms, and poultry meat, garnished with pistachios and pomegranates

The Queens Potage.

Take Almonds, beat them and boil them with good broth, a bundle of Herbs, and the inside of a Lemon, a few crums of Bread, then season them with Salt, stir them often and strain them. Then take your Bread and soak it with the best broth, which is thus to be made.

When you have boned a Capon or Partridge, take the bones and beat them in a Morter, then seethe these bones in strong both with Mushromes, and strain all through a linnen cloth, and with this broth soak your Bread, as it soaks, sprinkle it with Almond broth, then put unto it a little minced meat, either of Partridge or Capon, and still, as it soaks, put in more Almond-broth until it be full, then take the Fire-shovel red hot, and hold it over, garnish your Dish with Cocks-combs, Pistaches and Pome-granates.

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