Poume d'oranges

Poume d'oranges is a name for a meatball dish that was made in England in the 1200s.

The meatballs were formed to both resemble oranges and be sweet like them, showing the Medieval taste for combing savoury and sweet.

The meat used is ground pork, mixed with egg yolk. You form the balls by first dipping your hands in the egg white, then forming the balls with the egg white on your hand. The balls should be the size of an orange,

The meatballs are cooked by first simmering them in a broth, then they are put on skewers or spits and roasted over a fire until they brown. Then, you dip or coat the cooked meatballs in more egg white, then return to over the fire just long enough for the egg white to turn white and set, about half a minute. This layer is meant to resemble the inner white pith layer of an orange's rind. Then you dip or coat the meatballs again, this time in egg yolk, then return to heat for about half a minute.

At this point, you then remove the meatballs from the skewers or spit, sprinkle them with sugar and serve.

Other entries for: Meat Dishes
Agneau au Beurre, Aussie Meat Pies, Beef Stroganoff, Beef Wellington, Bistecca alla Fiorentina, Bouchées à la Reine, Burritos, Carne Adovada, Carne Asada, Chicken Fried Steak, Chili con Carne, Chopped Liver, Cincinnati Chili, Cornish Pasties, Coronation Chicken, Currywurst, Devils On Horseback, Empanadas, Enchiladas, Faggots, Floaters, Fricassée de Porc à la Genevoise, Fritto Misto, Garbage Plate, Golden Jubilee Chicken, Haggis, Hallacas, Hot-Dog du Lac, Irish Spiced Beef, Lincolnshire Stuffed Chine, Montreal Steamies, Morcon (Philipino), Pâté Râpé, Pigs-in-a-Blanket, Pinnekjøtt, Polpettone di Fagiolini, Polpettone, Pot-En-Pot Acadien, Poume d'oranges, Quails à la Diane, Sausage Rolls, Shit on a Shingle, Steak Diane, Sushi del Chianti, Tacos, Tamales, Tonkatsu, Turducken Roll, Ulster Fry, White Collops, White Meat and Gravy, Woodcock à la Diane, Xaccuti, Xiao Long Bao, XimXim, Yankee Pot Roast, Yosenabe

Other entries for: Savoury Dishes
Alfredo Sauce, Boiled Dinners, Bouchées à la Bénédictine, Bouchées à la Périgourdine, Chop Suey, Curry, Darioles, Favetta, Fish and Seafood Dishes, Fondue, French Fries, Koromo, Paella, Pancakes, Pies & Tarts, Pizza, Porridge, Potato Dishes, Relish Trays, Salads, Sandwiches, Soups, Spring Rolls, Steak Tartare, Sushi, Tartarmad, Tenkas, Teriyaki, Timbales, TV Dinners, Yakimono, Zakuska

Other entries for: Dishes
Desserts, Dumplings, Raita

• A
• B
• C
• D
• E
• F
• G
• H
• I

• J
• K
• L
• M
• N
• O
• P
• Q
• R

• S
• T
• U
• V
• W
• X
• Y
• Z

• S'mores
• Sabat Mung
• Sable Potatoes
• Sabra Liqueur
• Sacchi -- Bartolomeo
• Sachertorte
• Sachet Bags
• Sack Apples
• Saco Potatoes
• Saddle of Lamb
• Saddle of Turkey
• Safe Cooking Temperatures
• Safflower
• Safflower Oil
• Saffron
• Saffron Thistle
• Sagan -- À la
• Sage
• Saginaw Gold Potatoes
• Sago Flour
• Sago Grubs
• Sago Meal
• Sago Palm
• Sago Pearls
• Sago Starch
• Sahnequark
• Saint-Germain -- À la
• Saint-Honoré Cream
• Saint-Mandé -- À la
• Saint Agur -- (Crème de)
• Saint Agur Cheese
• Saint Edmund's Pippin
• Saint Paulin
• Sake -- Fugu
• Sake -- Shiro