Fonnell is a traditional Medieval recipe for a baked dish of lamb and fowl with hard-boiled eggs in almond milk. The full recipe is presented here and I hope you enjoy this classic Medieval version of Fonnell.
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Original Recipe
Fonnell
(from
A Forme of Cury)
Take Almand9 unblanched. grynde hem and drawe hem up with gode broth. take a lombe or a kidde and lahf roſt hȳ. or the þridde part, ſmyte him ī gobet9 and caſt hym to the mylke. take ſmale bridd9 yfaſted and yſtyned. and do þ9to ſugr, powdorr of canell and ſsalt, take zolkes of ayrenn harde yſode and cleene a two and ypaunced with flor of canell and floriſh þe ſewe above. take alkenet fryed and yfoundred and droppe above with a feþr and meſſe it forth.
Modern Redaction
Ingredients:
1 kg roast lamb cut into small chunks
450ml Almond milk passed through a strainer
8 cloves of garlic finely chopped
1 kg roasted small birds (could be pigeon breasts, pheasant breasts, guineafowl breasts, chicken thighs or any combination of these)
6 hard-boiled eggs
½ tsp sugar
½ tsp salt
butter to fry
generous pinch of cinnamon
Method:
Place the pieces of fowl in a roasting dish, place in an oven pre-heated to 180°C (350°F/Gas Mark 4) and cook from between 20 minutes and 40 minutes depending on the size of the birds.
Add about 50g butter to a large saucepan, melt with gentle head and add the lamb. Add the garlic to this and cook for about two minutes, stirring continuously. Pour-in the almond milk, add the sugar and salt, bring to the boil then simmer gently for about thirty minutes.
Arrange the pieces of fowl on a serving plater, spoon the lamb mixture over the top and garnish with whole egg yolks, sliced egg whites and the cinnamon.
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