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Friday, December 6, 2013

DE PARTE DE . . . WITH NOLA'S RECIPE FOR WHITE SAUCE, ANOTHER BLANCMANGE


Fowl Killed and Hung the Night Before
Photo by: Lord-Williams
de parte de tarde. . . , de parte de noche. . . the evening before or the night before. This refers to fowl that are killed at vespers of the day before they are to be consumed. Fowl were hung overnight to dispel bad humors. Vilanova states that temperate bodies should not be eaten. He advises that cranes, peacocks and pheasants should be hung two to three days. See serener, and serena[Gázquez. 2001:193; Nola/Iranzo.1982:168; and Nola/Pérez.1994:xv-3:xv-1:xxxiiii-3 etc]

A WHITE[1] SAUCE WHICH IS ANOTHER BLANCMANGE ADAPTED FROM NOLA’S  RECIPE # xv-3 SALSA BLANCA

Ingredients

ginger (5 pieces the size of ½ finger)
½ c rosewater
1 c raw almonds peeled 
1 chicken breast[2]
salt to taste
1 whole cinnamon tube 3” long
½ tsp whole cloves
1 tsp ground cinnamon
½ tsp ground cloves

Garnish: sugar


Shredded Chicken in White - Ginger Sauce
Photo by: Lord-Williams
Preparation

Peel ginger and cut it into 5 small pieces about 1" long. Soak them in rosewater overnight before the recipe is to be made.

In the morning peel almonds and grind them.

Make 1 qt broth with the chicken breast from a fowl killed the night before. Boil until 2 cups of broth are left and the chicken shreds easily
Pour the broth over the almonds. Strain this through a cloth into a pot.

Begin cooking the almond milk. Tie a thread around a tube of cinnamon and when the almond milk begins to boil scald the cinnamon. Put the cloves in a cloth bag and scald them as well.

Shred the chicken breast and add it to the almond milk.[3]

When the sauce is half cooked add the ground cinnamon and cloves to the pot. Shred the ginger and add it. 

When the sauce begins to thicken remove from heat.  Add the rosewater and serve in bowls. Garnish with sugar. 


[1] The addition of cinnamon and cloves make it carmel colored.
[2] The original recipe only calls for chicken broth. It does not specify what parts are to be used to make it. 
[3] The original recipe does not call for this but it is common to shred chicken and add it to the almond milk.

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