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Friday, April 25, 2014

ESPARCITA (OCAST) WITH VILLENA'S ALMODROTE QUE ES CAPIROTADA

Spreading a Little Lard
Photo by: Lord-Williams
OCast, Cast esparce, to scatted or spread a little. [Villena/Calero.. 2002:60b]


A GARLIC AND CHEESE  SAUCE WHICH IS A SAUCE TO COVER A DISH ADAPTED FROM VILLENA’S ALMODROTE QUE ES CAPIROTADA, 60b[1]

Ingredients

2 partridges[2]
about 16 slices of bacon
2 garlic heads
6 oz grated Aragonese[3] cheese
1 tbsp lard
4 egg yolks
1 qt mutton broth
slices of bread from half a 1 lb round loaf

Adding Layers of Bread and Meat
Photo by: Lord-Williams
Garnish
Sprigs of parsley
Bacon bits

Preparation

Remove feathers from partridges and put them in boiling water. Leave them until the Lord’s Prayer has been recited. Remove them and clean them well. Roast them covered with bacon. When roasted, remove the bacon and set aside. Carve the fowl for serving.

Fry the bacon until browned and let cool. Crumble and set aside for garnish.[4]

Then make an almodrotes, a garlic and cheese sauce: Grate cheese. Take two garlic heads roasted in ashes or in the oven at 400ºF/200ºC for 30 minutes. Remove the skins and mash the cloves in a mortar. When cool, add the cheese and mash all together. While doing this, add lard with egg yolks and mash all together. When well mashed, thin the mixture with 1 c cold mutton broth because if warm the cheese would melt.

Then take slices of bread soaked in mutton broth in a basin.[5] After removing them and putting them in a large plate, make layers alternating slices of bread and slices of pheasant meat until the dish is filled. When full, pour the almodrote on top of all. After that spread melted lard over the dish.

Villena's Cheese and Garlic Sauce
Which is a Cover
Photo by: Lord-Williams 
Return this to the oven and brown it in the oven. Garnish with parsley and bacon bits and serve.




[1] See blog titled Almodrote, published August 23, 2011 for Nola’s recipe for this dish, blog titled capírotada for a Sent Soví recipe for the same, #CXXXXI published September 8, 2012 and another version from Sent Sovi #CXXXXII, published in blog titled cerdo lechon, published Febraury 11, 2012.
[2] or substitute with a chicken
[3] As it is not clear what Aragonese cheese was, the type of cheese or cheeses used, therefore, is up to the chef.
[4] The Medieval Spanish Chef’s addition for using the bacon covering the fowl while roasting.
[5] See blog titled alfajana published July 7, 2011 for the type of basin to which Villena referred.

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