See Also: Coronation chicken(recipes)
Herbal medicine (botanical medicine, herbology, phytomedicine)(health)
coronation(dictionary)
coronation(dictionary)
Meissner(dictionary)
Coronation Street(dictionary)
Meissner effect(dictionary)
Meissner's plexus(medicine)
Meissner's corpuscle(medicine)
Meissner, Georg(medicine)

Meissner's corpuscle (medicine) and Coronation chicken (recipes)


Meissner's corpuscle (medicine)


Meissner's corpuscle -->
tactile corpuscle


One of numerous oval bodies found in the papillae of the skin, especially those of the fingers and toes; they consist of a connective tissue capsule in which the axon fibrils terminate around and between a pile of wedge-shaped epithelioid cells.

Synonym: corpusculum tactus, Meissner's corpuscle, oval corpuscle, touch corpuscle.


Coronation chicken (recipes)








Serves 8-10



Preparation time

30 mins to 1 hour



Cooking time

1 to 2 hours

















Ingredients



For the chicken2 organic chickens2 carrots, chopped2 onions, quarteredroughly chopped leek or celery1 large bouquet garniFor the sauce60g/2oz chopped onion1 tbsp sunflower oil2 tsp mild or medium curry powder1 heaped tsp tomato purée100ml/3½fl oz red wine60ml/2fl oz water1 bay leaf1 slice of lemondash of freshly squeezed lemon juice6 dried apricots450ml/¾ pint mayonnaise3 tbsp lightly whipped creamsaltfreshly ground black pepperpinch of sugarTo garnisha little paprika or cayenne pepperchopped parsley or sprigs of curly parsley



Method



1. First poach the chicken. Put them whole into two pans and divide the Other ingredients between the two. Pour in enough water to just cover the chicken, then bring to the boil. Simmer very gently for around 60 minutes, depending on the size, until cooked right through.2. Take off the heat and leave to cool in the poaching liquid. When cool reserve the poaching liquid to use as chicken stock in Other dishes.3. To make the coronation sauce, begin by softening the onion in the oil without browning. Add the curry powder, tomato purée, Wine, water, bay leaf, lemon slice and juice. Simmer uncovered for 5-10 minutes or until reduced by about half, then strain and leave to cool.4. Put the apricots in a pan with barely enough water to cover and simmer until very tender. Liquidise, adding a little extra water if needed. Leave to cool.5. Mix the mayonnaise with the strained curry sauce and the apricot purée and some salt, pepper and sugar (if needed) to taste. Fold in the whipped cream.6. Strip the meat from the cold, poached chickens and tear into bite-sized pieces. Toss in enough of the flavoured mayonnaise to coat nicely.7. Arrange on a plate, garnish with a sprinkling of cayenne or paprika and parsley and serve.