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Wednesday, November 19, 2014

GELATINA WITH A 15TH C RECIPE FOR GELATIN

Beef Trotter
Photo by: Lord-Williams
OCast geladea, gelata, giladea, hiladea (fr. Cat), Nav geleas, Ar ŷeld (ice) OEng gely Eng gelatin, dry gelatin, jelly, isinglass. Gelatins called for in medieval Catalan cookery and in others recipes can have different uses. The first is the preservation of foods covered with jelled broth made from meats and/or antlers of male deer. They can also be made with fish bones and heads, which produce the same results as trotters. Further, gelatin was made with air bladders of sturgeon.


Gelatin also serves as decoration for various dishes, cutting it in pieces with various sizes or to cover foods and make them shiny. They can be colored with vegetables to give it a more showy presentation.


See adobo, aguasal and sal. [Aguilera. 2002:50; ES: Renfrow. Jun 16, 04; Gázquez. Cocina. 2002:186; Nola. 1989:xxii-2; Pullar. 1970:92:247; Villena/Brown. 1984:170; and Villena/Calero. 2002:35b]


JELLY WHICH IS CALLED GELATIN ADAPTED FROM NOLA xxii-2 HILADEA QUE SE DICE GELATINA[1]

Ingredients

1 beef trotter
4 goat trotters
½ chicken
2 l dry white wine

spices: 1 tsp ginger peeled, 1 slice dried galingale , a cinnamon tube, 1 tsp white peppercorns, a few shavings of nutmeg, a few pieces of mace, a few grains of anise, 1 tsp saffron
Chicken in Jelly
Photo by: Lord-Williams


Garnish
bay leaves

Preparation

Cook trotters and chicken covered in wine and water. Add spices and let cook slowly.

The meat should be cooked in three hours. Remove the trotters and the chicken and let the broth cool. Cut the trotters in pieces and remove the bones and dice the chicken. Put them into a deep serving dish. Place bay leaves around the edges.


Heat the broth, bring it to a boil and let cook slowly. The impurities will rise to the surface. After ½ hour, filter this with a woolen cloth. The broth should be clear and clean. Pour it over the chicken and trotters until covered. It should take two or three hours to gel.



[1] See blog titled cuajar published September 25, 2013 for a different version of this recipe.
[2] The Medieval Spanish Chef’s addition.

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