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Poume d'oranges
Poume d'oranges is a traditional Medieval recipe for pork balls made in the size and shape of oranges and cooked in beef broth. The full recipe is presented here and I hope you enjoy this classic Medieval version of Poume d'oranges.
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
4–6
Rating: 
Tags : Pork RecipesFrench Recipes
Original Recipe
Poume d'oranges
(from British Library Additional 32085)
Poume d'oranges. Ceo est une viaunde ke est apelé pomme de oranges. Pernez char de porc, ne mye trop gras ne trop megre, e festes couper creu, e festes braer en un morter, e metez dedenz le moel de l'oef cru; e pernez le bro, si festes boiller; e puys pernez le blaunc de l'oef e oyngnez vos meinz; e puys pernez hors la char e festes roundes soelez cume oingnun, taunt come vos volez, e festes boiller en cel bro; e puys pernez les hors e metez chescun parmy une broche ke nul ne tuche autre; e puys metez au feu pur rostir; e pernez deus esqueles, e metez le blaunc en une esquele e le moel, e festes oyndre les poumes kaunt it sunt charnis parmy; e pernez sucre e jetez desus kaunt il sunt tret hors de la broche; e puys dressez.
Translation:
Oranges. This is a dish that is called 'oranges'. Take pork, neither too fat nor too lean, and cut it up raw; grind it in a mortar and add raw egg yolk; then take broth and bring it to a boil; then take the white of an egg and rub it on your hands; then take out the meat and make round balls, like an onion, as many as you wish, and boil them in the broth; then take them out and arrange on spits so that they are not touching and put them to roast on the fire; and take two dishes and put the white of an egg in one and the yolk (in the other) and coat the 'oranges' when they are rolled therein; take sugar and sprinkle it over them when they are removed from the spit, and then serve.
Modern Redaction
Ingredients:
1kg minced pork, raw
8 egg yolks, slightly beaten
salt & pepper, to taste (optional)
2l beef broth
6 egg whites, slightly beaten
Method:
Combine the pork and egg yolks to form a workable dough (so that the mince sticks together in a smooth ball). Add the salt and pepper to taste.
Bring the broth to a soft boil then dip your hands in the bowl of remaining egg whites and take a handful of the pork mince (about enough to form a ball of orange-size). Place the meatballs in the broth and cook for about 35 minutes, or until done.
