[Sca-cooks] What to do with blade mace
Devra at aol.com
Devra at aol.com
Sat Aug 24 12:39:26 PDT 2002
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
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