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Wednesday, September 25, 2013

CUAJAR WITH 15TH CENTURY RECIPE FOR CHICKEN AND TROTTERS IN GELATIN


to coagulate, to curdle; to solidify. Giladea or hiladea in medieval Catalan were gelatin dishes made to preserve food as in the case of meats: this can be done with fish as the bones and head contain a gelatinous substance that produce the same results as trotters from beef and lamb
Skinned and Sliced Beef Trotters
Photo by: Lord-Williams
. Also, gelatin can serve as decoration for different dishes, cut in pieces in different sizes or it can be used to cover dishes to make them shine. Further, gelatin can be dyed with plant coloring to make the dish showy. [Ibn Razīn/Granja. 1960:25]

CHICKEN AND TROTTERS IN GELATIN ADAPTED FROM NOLA #xxii-2 HILADEA QUE SE DICE GELATINA

Ingredients

1 calves’ trotter
4 sheep’s trotters
1 bottle white wine
Skinned Lamb Trotters
Photo by; Lord-Williams
1 chicken
1 ginger scraping
1 scraping mace
1 tsp saffron[1]
1 doz more or less of bay leaves
galingale or spikenard (optional)

Preparation

Have the butcher slice and skin a veal trotter. Wash well with skinned sheep’s trotters. Put all the trotters in a pot with 3 qts water and 1 bottle of white wine.  Add the spices and bring to a boil. Cook 4 hrs or 2 if using a pressure cooker.

Put a chicken in another pot and boil 30-45 minutes or until done. Let cool. Remove skin and carve removing the bones. Place this meat in a casserole and line the sides with bay leaves.

A Cool Summer Treat
Photo by: Lord-Williams
Remove the trotters from the pot. Discard bones and cut into pieces as large as a finger, if necessary. Place the pieces over the chicken in the casserole.

Strain the broth and pour it over the chicken and trotters. Let cool, then refrigerate 4 hours at least. When ready to serve, run a knife around the edges and turn the casserole out onto a platter.


If it does not congeal promptly, add a little galingale or spikenard.  

The Medieval Spanish Chef suggests a  sour cream sauce to accompany this dish. Mix 1 cup sour cream with:
1 tsp nutmeg
1 tsp sugar
1 tbsp chopped chives


[1] The Medieval Spanish Chef also added ½ tsp cinnamon, ½ tsp white pepper and ½ tsp nutmeg.



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