Part 3/10:
The bardolf recipe outlines a fascinating concoction: starting with almond milk and vernage—a sweet, strong white wine from Italy. The dish combines various meats, including parboiled chicken and pounded dark meat, with an array of spices such as sugar, cloves, and ginger. The careful preparation evokes a sense of historical cooking practices that date back centuries.
The modern interpretation aims to recreate this medieval delicacy, employing a thoughtful assembly of ingredients including blanched almonds, chicken, sugar, mace, and even rose water, providing a mirepoix of flavors that merge the ancient with the contemporary.