SC - chickenballs

[Anne-Marie Rousseau]

Hi all from Anne-Marie
re: meatballs out of chicken...
the original text says nothing about breadcrumbs and egg, so I personally
wouldn't use 'em. I have made chicken meatballs for a medieval German
recipe simply by taking ground chickn and forming it into balls with my
hands (flavored with cumin and bacon. Yum!). This was a chicken soup recipe
(thank you for the reconstruction, Janelyn!), and so as long as the the
broth was boiling hard when you threw them in, they cooked before they fell
apart.

hey come on, be brave! Do it like the original says! :) and let us know how
it works out! If you're really faint of heart, you can try it the modern
way, but at least try and cook a couple meatballs the "right" way so you
can say categorically why you cheated.

I love the combination of chicken and pomegranite, so this should be good!
- --Anne-Marie, also stuffy purist, apparently...
- ----------
> From: margali <margali at 99main.com>
> To: sca-cooks at Ansteorra.ORG
> Subject: Re: SC - chickenballs
> Date: Friday, January 23, 1998 7:05 PM
> 
> Crystal A. Isaac wrote:
> 
> > I want to make chickenballs to go with a recipe from A Baghdad
> > Cookery-book, but I haven't the slightest idea how to start. I checked
> >
> > the _Joy of Cooking_ but they had no advice on how to make meatballs
> > out
> > of chicken.
> 
> I get the preground chicken, add a dollop of bread crumbs, an egg and
> selected spices, just like with meatballs. i have no clue what they
> grind up, but i do not think that the skins are included in the mix.
> margali
> 
>
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