[Sca-cooks] What to do with blade mace

[Devra at aol.com]

There is a very nice recipe for Chicken Boyled with Coleflowers in "Sallets, Humbles, & Shrewsbury Cakes" - recently reprinted in pb-- which calls for blade mace.  Basically, you boil the chicken (I think--maybe roast?) and then poach the caulifolower in milk to which blade mace has been added.  Then you cut up the chicken, drain the cauliflower, and make up a simple, pseudo-hollandaise sauce.  You remove the blade mace from the cauliflower, mix in the sauce, pour the veggie over the chicken, and serve.  Verra nice.  [At work, else I'd quote the exact measurements]
Devra