3. Cuminade of Chicken

3. Cuminade of Chicken
[Kuminakananpoikaa];
Early French Cookery: Sources, History,Original Recipes and Modern Adaptations
D. Eleanor Scully & Terence Scully
188-189

3. Cuminade of Chicken

Imperial Ingredient Directions

4-5 Ib cut-up chicken or 6 chicken breasts Poach chicken in wine & water just until the flesh becomes white. Do not overcook. Drain; reserve bouillon.

1 cup dry white wine

2 cups water (to cover)

3-4 tbsp lard Saute chicken pieces in lard. Keep warm

2-2 1/2 cup hot chicken bouillon Add a chicken bouillon cube if necessary.

2 slices of white bread in crumbs,
crusts removed To the hot bouillon, add bread crumbs; combine well.

[1/2 tsp]
or
1 tsp [ground ginger]
or
fresh grated ginger Infuse spices in mixture of wine & juice. Combine with bouillon.

4 egg yolks Beat egg yolks lightly. Whisk in 1/2 cup (125 ml) of hot bouillon. Add this to the rest of the bouillon, a little at a time, using a wire whisk. Return pot to heat.

Combine chicken with the egg sauce; on low heat (do not boil) cook until chicken is warmed through-about 3min.

Imperial	Ingredient	Directions
4-5 Ib	cut-up chicken or 6 chicken breasts	Poach chicken in wine & water just until the flesh becomes white. Do not overcook. Drain; reserve bouillon.
1 cup	dry white wine
2 cups	water (to cover)
3-4 tbsp	lard	Saute chicken pieces in lard. Keep warm
2-2 1/2 cup	hot chicken bouillon	Add a chicken bouillon cube if necessary.
2	slices of white bread in crumbs, crusts removed	To the hot bouillon, add bread crumbs; combine well.
[1/2 tsp] or 1 tsp	[ground ginger] or fresh grated ginger	Infuse spices in mixture of wine & juice. Combine with bouillon.
4	egg yolks	Beat egg yolks lightly. Whisk in 1/2 cup (125 ml) of hot bouillon. Add this to the rest of the bouillon, a little at a time, using a wire whisk. Return pot to heat.
Combine chicken with the egg sauce; on low heat (do not boil) cook until chicken is warmed through-about 3min.