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Monday, October 6, 2014

GALLO WITH 13TH CENTURY RECIPE FOR COVERED CHICKEN

Megrim
Photo by: Lord-Willliams
1. L. Lepidorhombus whiff-iagonis, Eng. 1. megrim. This is a flat fish with two eyes on the left side and a big mouth reaching the border of the jaw. It is tan or grayish–yellow and grows up to 60 cm. in length. It is eaten fresh or smoked. It is well known in England and Iberia as it is found in the northeastern Atlantic and the Mediterranean.

2. OCast. gayo, Eng. cock, roster. Villena directs that it should be carved in the same manner as the peacock, except that the sternum and pelvis are not cut in two parts. He continues to state that the lights, giblets and testicles were not served in the king’s presence. Although they are good, he does not find them particularly nutritious.

[Corbera.1998:279; Gázquez. Cocina. 2002:138:189; Ibn Zuhr/García Sánchez. 1992:51; and Villena/Calero. 2002:22b:26a]

DISH OF COVERED CHICKEN ADAPTED FROM HUICI’S TRANSLATION OF AL-ANDALUS #91 PLATO DE POLLO CERRADO, P 64

Roster
Photo by: Lord-Williams
Ingredients

1 chicken
salt to taste
6 sprigs fresh cilantro
2 tsp salsa fina except cumin[1]
2 tbsp murri[2]
2 tbsp olive oil
1 tsp rue
1 tsp thyme
2 c breadcrumbs from fried bread
4 raw eggs

Garnish:
 2 hard boiled eggs
 A sprinkling of  salsa fina

Preparation
Chicken Covered with thick sauce
Photo by: Lord-Williams

After cleaning a chicken, quarter it. Put it in a pot with salt, cilantro and 2 tsp salsa fina, except cumin, murri and olive oil. Cover with water and bring to a boil. Lower heat and gently boil for one hour.

When half cooked, chop rue and a few sprouts of thyme and add this to the pot. When the chicken is done, remove the meat from the pot and thicken 1 qt of broth with breadcrumbs. Add egg whites.

Pouch the yolks in water. Put the meat in a serving dish and pour the sauce over it. Decorate this with pouched egg yolks, hard-boiled eggs and rue. Sprinkle fine spices on top and serve.



[1] See blog titled dárselo published November 29, 2013 for recipe, which does not include cumin.
[2] See blog titled almorí published August 25, 2011 for recipe.

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