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Wednesday, July 31, 2013

CORDONÍZ WITH RECIPE FOR QUAIL COOKED IN MEAD


 
Quail
Photo from: Cal Holman
L. Corturnix coturnix, Eng. quail. This bird is considered to be a variety of partridge, well known in the Ancient World and Europe and could be domesticated. Avenzoar found its nature to be between that of hens' and partridges', although it is more inclined toward the former but gentler and tending toward heat. It is small, brown and swift. It seems almost spastic when it beats its wings. Its meat is tender with excellent flavor. Avenzoar thought its chyme of great quality. See faisán, gallina and quimo.. [Benavides-Barajas. Nueva-Clásica.1995:199; Gázquez. Cocina. 2002:189; Ibn Zuhr/García Sánchez. 1992:53; Jutglar. 1999:214-215; OXF Eng Dict. 1989:XII:Poise:966; and Villena/Calero. 2002:22b]

QUAIL COOKED IN MEAD RECIPE ADAPTED FROM FOOORG CODORNICES EN LA FORMA MEDIEVAL AGUALMIEL[11

For 4 persons

Ingredients
A Delicately Sweet Sauce
Photo by: Lord-Williams

4 quail livers (or 1-2 chicken livers)
1 c wine with ginger scrapings, cinnamon, cumin, and cloves to taste
¼ c olive oil
4 quail
4 dried apricots
salt and pepper to taste
2 tbsp de mead[2]
4/5 c chicken broth
1 tbsp butter (optional)

Preparation

Boil livers in wine and spices 30 minutes. The bubbles should be small. After 20 minutes of boiling add apricot and raisins. When done remove livers and set aside.

From Medieval Times Delicately eaten by
holding it between the thumb and index finger
Photo by: Lord-Williams
Heat olive oil in a frying pan and add quail. Add salt and pepper to taste. Brown one side of quail and turn.  Cook 30 minutes or until meat is no longer pink. Turn frequently to brown all sides. When done, remove from heat and keep warm until ready to serve.
Add mead to wine with spices and dried fruits. Bring to a boil. Add chicken broth. Gently boil to reduce the liquid. Add butter if desired. Grind the liver and add it. If available add the heart and lungs ground.   

Place the quail on a serving dish. Cover them with the sauce and dried fruits. Purée celery and fry mushrooms to accompany quail if desired.[3]

[1]http://www.fooorg.com/es/receta/francesa/pescado/codornices-en-laforma-medieval-aguamielbr 
[2]If mead is not available substitute it with ¼ c port wine and 2 tbsp honey to the sauce.
[3]For Apicius’ puréed celery see blog titledapio, published October 27, 2011 and for his mushroom recipe see blog titled cocinero, published April 10, 2013.





4 comments:

  1. Is this a medieval recipe? If so, which medieval source did it come from? It looks very tasty :-)

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  2. please review footnote #1:
    As indicated this is a French medieval recipe.

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  3. Footnote #1 provides the source and as per the title it is a medieval French recipe. I repeat: http://www.fooorg.com/es/receta/francesa/pescado/codornices-en-laforma-medieval-aguamielbr

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    Replies
    1. Thanks ... I can't get that link to work. Can you please check it? I really like quails and apricots, so this interests me :-)

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