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Tuesday, October 18, 2011

ANSARÓN - GOSLING WITH 13th C SWEET & SOUR ALMOND & ORANGE SAUCE

Gosling twins
Photo by: Rivertay
 gosling, young goose. Villena stated that in the 15th C they were abundant in Aragon. Nola thought they provided quality meat for kings and lords. It was recommended to hang them overnight after killing them. This process tenderized the meat. '''''''''''''''''''''''''''After roasting, Villena instructed to carve in the same way as a peacock, see pavo. Nola instructs that the legs should be removed first and then slice the breast beginning with the right side. Like the pig, all parts of the goose are used. The grease applied to the skin beautifies it. Farmers apply it to sooth sore hooves and paws. The feathers serve as quills and stuffing for pillows and comforters. The claws flavor the broth. The livers make exquisite pâte. [Anón/Grewe. 1982:LXII:105-106:LXIII:107:LXXVIIII:116-117 etc; Anón/Huici. 1966:48:38:229:139:105:72-73 etc; ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 37; Nola. 1989:xxiii-2:xliii-1:lv-2; Nola/Pérez. 1992:62-63:188; and Villena/Calero 2002:22ª


HOW TO PREPARE GEESE, SENT SOVÍ #LXXVIIII QUI PARLA CON SA DEU FFER CARN AB BROU, MOLTÓ O VACA O CRESTAT O CABRIT, pp 116-117

Always roast geese on a spit or in the oven. A sauce should be served with it. Sent Soví recommends one composed of white sugar and almonds. This sauce can be used to accompany chicken, duck, and partridge as well.

SWEET SOUR SAUCE ADAPTED FROM SENT SOVI #LX, pp 104-105   (It seems that Nola copied his recipe from Sent Soví and added cinnamon, ginger and pepper and used pomegranate juice instead of orange or lemon. Nola calls for honey or powdered sugar which Sent Soví only calls for sugar.)o


Sweet and Sour Almond and Orange Sauce
Photo by: Lord-Williams
Ingredients
1  c almonds
2 c orange juice or juice from 8 oranges
1 tsp cinnamon
½ tsp ginger
½  tsp pepper
¼  c honey
2 tbsp rosewater


garnish:
2 tbsp orange peel
1 tbsp parsley or other herb

Blanch almonds in boiling water. Remove skins. Put them into a food processor and grind until the texture is like flour. Add cinnamon, ginger and pepper. Do not strain. Make strips of orange peel with a vegetable scraper, trim and set aside for garnish. Squeeze oranges. Put the almond mixture into a sauce pan and simmer, adding orange 1 tablespoon at a time. Mix well and continue adding the juice  until the consistency is like gravy. Add honey. Mix until the texture is creamy.  Add a splash of rosewater to perfume and garnish with orange peel and parsley or other decorative herb.


It is excellent with any kind of meat or fish and good warm in winter and cold in the summer.


Recipes for geese can be found in almendra and ánsar.


1 gosling 12-14 weeks old weighs as much as a full grown goose 


*Nola's recipe for Pomegranate Sauce, xxx-5 Salseron para perdizes o gallinas assadas,  is very simular, see azúcar en polvo published January 20, 2012.

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