Other recipes from SHAKESPEARE'S KITCHEN		"Pears" in Broth from Shakespeare's Kitchen Serves 6 This impressive dish was designed with a feast in mind. The meatballs, with their sage-leaf stems resemble tiny speckled pears. Since ancient times chefs have taken pleasure in delighting diners with meat, marzipan, and dough sculptures of animals, fruits, flowers, and even the likeness of special guests. 8 ounces ground veal or pork 1/4 cup dried whole-wheat bread crumbs 1 large egg 1 tablespoon finely chopped thyme 2 tablespoons finely chopped parsley 1/2 teaspoon salt Pinch of ground cloves 12 small green seedless grapes 12 sage leaves, with stems 1 1/2 quarts chicken stock Pinch of saffron threads 1. Combine the veal, bread crumbs, egg, thyme, parsley, salt and cloves in a bowl. Divide the mixture into 12 equal portions. Wrap each portion of meat around a grape and form a pear shape. Refrigerate until ready to cook. 2. Preheat the broiler. Place the pears upright on a well-greased pan, and broil 4 to 5 inches from the flame for 4 minutes, or until done. Using a toothpick, gently imbed a sage leaf into the top of each pear. 3. Carefully place 2 pears in each serving bowl and ladle the chicken stock with saffron threads around the pears.
	©2006 Francine Segan. All rights reserved.