Golden ‘Apples’ with Apple & Almond Sauce

Name: Golden ‘Apples’ with Apple & Almond Sauce
Yield: Serves 4
Cuisine: British
Ingredients: 2 chicken stock cubes; 4 bay leaves and edible gold spray (optional) to decorate; 1 pinch / 20-30 saffron strands, crushed; 75 ml / 2 ½ fl oz / ⅓ cup warmed almond milk; 1 large cooking apple (225 g / 8 oz); 50 g / 2 oz / ⅓ cup currants; 1 tbsp plain flour salt to season; 2 eggs, separated (you only need 1 of the whites); 2 litres water for cooking the meatballs; 2 tbsp chopped fresh parsley; 1 tbsp verjuice or white wine vinegar; pinch salt; 3-4 tbsp fresh white breadcrumbs; 1-2 tbsp honey; 600 g / 1 lb 5 oz / 3 cups good quality sausage meat; 1 large clove garlic, peeled and crushed; 2 pinches / 40-60 saffron strands, crushed; 2 tbsp hot water

Preparation info

Serves
4

Difficulty
Easy

Appears in

Fool's Gold

By Sam Bilton

Published 2022

About

This is an example of the illusion foods that were popular at grand feasts during the medieval era. It is adapted from the recipes for ‘Pomme Dorryle’ in Forme of Cury (1390), and ‘Apple Muse’ in Two Fifteenth Century Cookbooks (Harl MS 279).

Ingredients

Europe
United Kingdom
Pie

Ingredients

Method