Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Chicken Pork
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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
