Dillegrout (Dillegrout)
Overview
Dillegrout is a medieval English dish that was presented to kings and queens at their coronation banquets. It is generally thought to be a pottage of capon, a castrated cockerel, cooked in almond milk with sugar and spices such as ginger, cinnamon and mace, a typical combination for rich dishes of the English Middle Ages. Almond milk, made by soaking ground almonds in broth or water, was widely used in medieval cooking for creamy dishes. Descriptions vary, however, and some old accounts describe a porridge-like dish made from other ingredients. Modern reconstructions are soft, pale and gently sweet and spiced.
History
Dillegrout was presented at coronations by the holders of the manor of Addington in Surrey, who held their land on condition that they served the dish, a duty known as a kitchen serjeanty. It was first presented in 1068 at the coronation of Matilda of Flanders, wife of William the Conqueror, and the last time was at the coronation of George IV in 1821.
Main ingredients
Capon, almond milk, sugar, spices, broth. The soup is built on almond milk and is usually served hot. Diet: contains meat; usually gluten-free.
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Recipe
Method
- 11 h
Simmer the capon in the broth for 1 hour, then lift it out and shred the meat.
- 215 min
Soak the ground almonds in 500 ml of the hot broth for 15 minutes, then strain through a cloth to make almond milk.
- 3
Return the almond milk and meat to the pot with the sugar and spices.
- 410 min
Simmer gently for 10 minutes, until thick and creamy.
- 5
Season and serve warm.
- ✓
Serve. About 2 h from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
