France, 14th c.
Recipe by Daniel Myers
This is a sauce usually served with chicken, though several variants can be found for goose or fish - though the versions for fish are usually thickened with almond milk instead of eggs, making them suitable for meatless days.
1 cup chicken or vegetable broth
2 egg yolks
1/2 tsp. ginger
1/4 tsp. cumin
Whisk ingredients together and cook over a low heat until it's just ready to boil. Serve hot.
For cominée of hens - If you want to make cominée of hens, take the hens and cook in wine and in water, and make boil, and skim off the crest, and cut the hens, and after take yolks of eggs, beat them well and mix with broth and add cumin, and put all together, then you will have cominée.
CHICKEN COMINY. Put pieces in water and a little wine to cook then fry in fat, then take a little bread, moisten in your stock, and first take ginger and cumin, mixed with verjuice, grind and sift and put all together with meat or chicken stock, and then add color with saffron or eggs or egg-yolks strained and poured from above into the soup after it has been removed from the fire.
Chicken cumin dish. Cook it in wine and water, quarter it, and fry it in lard. Temper your broth with a bit of wine, sieve, and boil with your meat. Add just a bit of ginger and cumin steeped in verjuice and wine. Take plenty of egg yolks, beat them well, and thread them into your pottage at the back of the fire. Make sure that it does not curdle.