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Friday, December 20, 2013

DEASTARLO WITH 15TH CENTURY RECIPE FOR POTTAGE COLLED DUN COLORED SAUCE





Shredded Chicken
Photo by: Lord-Williams 
1. to loosen, undo, unleash, to thin, blend, dissolve, shred as in recipes for bancmange in which the chicken breast is shredded. See menearlo. [ES: Nola/Carroll-Mann. Guisados 2-art. Jun 6, 01; Nola. 1989:xiiii-2:xiiii-5:xv-1 etc; and Nola/Pérez. 1994:194]


POTTAGE WHICH IS CALLED DUN COLORED SAUCE ADAPTED FROM NOLA’S xviii-3 POTAJE QUE SE DICE SALSA PARDILLA

For 4 persons



Blending Almond Milk with Broth
Photo by: Lord-Williams
Ingredients

1 c toasted almonds
2 chicken livers
1 slice of toast
1/2 c vinegar
1 c chicken broth
1 ½ c pomegranate juice[1]
1 tbsp clarified lard
1 tbsp salsa fina without saffron[2]
2 egg yolks per dish

garnish:

1 tbsp sugar
1 tsp cinnamon

Dun Colored Pottage
Photo by: Lord-Williams
Preparation

Grind almonds in a food processor. Roast livers. Add them with the toast, without the crust, soaked in vinegar, and grind all together. Blend this with broth and pomegranate juice. Add salt to taste. Strain all into a pot.

Cook 15 minutes or until it thickens. Add clarified lard, spices, except saffron, and 2 egg yolks for each dish. Boil yolks in wster. When cooked serve the pottage in soup bowls with the egg yolks and sprinkle sugar and cinnamon over each. The dish should be slightly sour for the pomegranate juice.



[1] As pomegranates were not in season when made, ¾ c sugarless red rasberry jam was used with ¾ c water.
[2] See blog titled dárselo published November 29, 2013 for recipe.

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