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Friday, November 30, 2012

CHAMBERIL WITH GOLDEN SOPES RECIPE


Hanging
(with a commercialized gambrel stick)
Photo from: WrjDavis
gambrel stick. It is used to separate legs of pig when hung after slaughter to facilitate the drainage of blood. [Ares. “Comidas.” 1994:111; Ares. Gastronomía. 2000:75; and Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

GOLDEN SOPES ADAPTED FROM NOLA’S liii-1 SOPAS DORADAS[1]

Ingredients

4 slices of bread
1 qt beef broth
4 egg yolks
1 tsp freshly grated ginger
1 c grated cheese

Preparation

Golden Soppes Spinkled with Herbs
Photo by: Lord-Williams
Slice bread and toast the slices. Make a fatty beef broth. Skim it. Grate the cheese.  When ready to eat, remove the broth from heat and add beaten egg yolks. Blend them with the broth. Add ginger. Put a slice of bread in each soup bowl. Pour the broth over them and sprinkle the cheese on top and serve.



[1] This is a very simple recipe used the day of the slaughter. By lunchtime all are tired and hungry for the slaughter begins a little after sunrise. After sacrificing the pig, the hair and muck is burned with grass. Then the intestines and other inners are removed before the pig is hung on the branch of a tree and legs pulled open to insert the gambrel stick or old broom stick. Then the pig is left to bleed overnight and all break for lunch before beginning to prepare sausages. 

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