38:. Alternately, the front end (head and torso) of the poultry is sewn to the rump of the piglet to not waste the other half. Other animal combinations were also used. The cockentrice was basted with a mixture of egg yolk and saffron during the roasting or covered with gold foil; it was also filled with a similar mixture to have a gilded inside. The dish originates from the
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This article is about the food. For the mythical beast, see
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187:"The History of the Cockentrice"
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239:29 November
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112:Food portal
92:cokyntryche
72:portmanteau
60:cockentryce
40:Middle Ages
24:Cockentrice
255:Categories
141:References
18:Cockatrice
125:Turducken
98:See also
88:cocagres
84:koketris
68:cotagres
64:cokagrys
46:of the
130:Kiviak
36:turkey
32:capon
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