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Monday, December 9, 2013

DE SU ESPACIO WITH 15TH CENTURY CHICKEN A LA KING RECIPE

Every Food Item Has Its Space in the Pot
Photo by: Lord-Williams
isolated, spaciously, i.e. when cooking leave space between each food item. [Nola/Pérez.1994:xlvii-3:lv-4:194]

A GOOD WAY TO MAKE POTTAGE ADAPTED FROM NOLA'S  lv-4 POTAJE DE BUEN MODO

Ingredients

1 chicken
100 gr. bacon
1 qt chicken broth
1 slice of crustless bread
2 hard boiled egg yolks and 2 raw egg yolks
1 c peel and blanched almonds
½ verjuice
spices[1]
½ c rosewater

Garnish

1 tbsp of herbs such as thyme, parsley and/or oregano

Almond Milk gives Chicken an Delicious Touch
Photo by: Lord-Williams
Preparation

Gently boil a chicken in chicken broth for one hur or until cooked. Remove it from the broth and let cool enough to handle. Discard the bones and cut the meat into bite size pieces.  Lightly fry the bacon. When cool crumble it. Then put it in the broth to cook slowly leaving space between each piece.

Soak bread in one cup of broth from the chicken. Put this in a food processer with 2 hard boiled egg yolks and the almonds. Add another cup of broth to the mixture and grind this well. Strain all into a pot.
Strain the bacon from the broth and add it to the almond milk with the chicken. Add verjuice and spices. When the sauce begins to thicken remove from heat and add the raw egg yolks tempered in rosewater. Stir all well and serve in soup bowls and garnish with herbs. 




[1] 1 tbsp of Duke’s Powder was used. See blog titled cardamono published August 16, 2012 for the recipe.

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