Cockentrice (a marvelous beast)
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Cockentrice (a marvelous beast)
  Chicken    Pork    Medieval  
Last updated 6/12/2012 1:16:56 AM. Recipe ID 47051. Report a problem with this recipe.
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      Title: Cockentrice (a marvelous beast)
 Categories: Chicken, Pork, Medieval
      Yield: 1 Servings
 
      1    Suckling pig, about 7 pounds
      1 lg Roasting chicken, about 6
           -pounds
      6    Egg yolks
    1/4 ts Powdered saffron
    1/2 c  All-purpose flour
    1/4 c  White wine
      1 tb Fresh parsley leaves,
           -very finely chopped
      1 tb Flour
 
  "The extraordinary "beasts" created by these instructions never were
  seen on land or sea.  A bestiary pair, these chicken and pork visual
  as well as edible delights were intended to startle as well as feed.
  The creation of such illusion foods was an important contribution of
  the medieval cook to the flamboyant art forms of the medieval feast."
  
  Bake the chicken and the suckling pig separately at 375 F until
  tender; the chicken ought to take 2 hours, the suckling pig closer to
  3 hours.
  
  Cut the chicken in half with the incision running around the body
  behind the wings.  The forward half is thus separated from the
  hindparts. Similarly cleave the pig so that the "head and shoulders"
  are cut from the back half of the animal.  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. Each is now a cockentrice.  Turn oven up to 400F.
  
  Lightly beat the egg yolks.  Mix in the saffron and flour to make a
  thick fluid.  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.
  
  Return these marvelous animals to the oven so the gold "endoring" may
  set and the final creatures appear resplendent.
  
  Mix the parsley in white wine with flour until the green color well
  permeates the fluid.  If not a bright green, add two drops of green
  food coloring.  Paint on "feathers" or designs for final embellishing
  of the cockentrice, your fancy guiding your hand.
  
  From: Fabulous Feasts, Midieval Cookery and Ceremony
  




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Recipe ID 47051 (Apr 03, 2005)

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