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Monday, June 22, 2015

JANET WITH LLANDONOSA'S ADAPTION OF JANETE OF HEN

Chopped Hen
Photo by: Lord-Williams
 janete (Cat), MEng janete, Eng pottage of chopped meat in a cream sauce. Lladonosa explains that all janets have the same or similar ingredients and a yellow touch as saffron is added. The slow cooking method is typical of the medieval period in Catalonia. Nola prepares his in the same way as in Sent Soví except that due to Arab influence he adds sweetened or dried fruits. It maybe related to Fr. jaunet referred to in Le Menagier. 2 [Anón/Grewe. 1982:CXXVI:149-150:CXXVII:150-151:CXXVIII:151; Gázquez. 2002:165; Lladonosa. Cocina. 1984:132; and Nola 1989:xvii-1: xvii-2: xvii-3]


JANETE OF HEN WITH PEARS AND QUINCES, JOSEP LLANDONOSA’S ADAPTION OF NOLA’S xvii-2[1]  POTAJE DE ADOBADO DE GALLINA QUE SE DIZE JANETE DE GALLINAS TRANSLATED BY THE SPANISH MEDIEVAL CHEF FROM CASTILLEAN INTO ENGLISH

Boiling Pears and Quince
Photo by: Lord-Williams
Ingredients
For 6 persons

4 qt hen broth
10 1/5 oz hen quartered and quarters cut in half
2 chicken livers
12 ¼ thick bacon
2 onions
12 small pears
3 quince
2 c honey
3 ½ oz toasted almonds
½ c vinegar
6 small slices f bread
2 tsp salsa fina[2]

Preparation

A Sweet and Sour Yellow Dish
Photo by: Lord-Willliams
Boil hen in a pot with chicken broth. Fry the bacon to collect the grease. Add finely chopped onions and gently fry. Add this to the hen and broth. Gently boil until the hen is tender.

Peel, quarter and core the pears and quinces.  Put them in a separate pot filled with water and bring to a boil. Gently boil until almost soft. Then add the fruit to the hen with honey and let cook 4-5 more minutes. Remove from heat.

Place the hen in a clean pot. Remove grease from the broth and add it to the hen with the pears and quinces.

Crush almonds in a mortar or a food processor. Cook livers in chicken broth. Soak the bread in vinegar and add slices to the almond mixture. Continue grinding until a paste is formed. Add this to the pot with the hen and fruit. Add salsa fina. The mixture should acquire yellow tones.

Add a little sugar if desired. Taking into to account the vinegar in the bread, this dish should have a sweet and sour flavor.

(The preparation of Janete of hen is similar to Janete mutton pottage: like all Janetes, they are basically the same with a touch of yellow thanks to saffron.) 



[1] Other interpretations of this recipe are published in blogs titled: Cedaso, Sep 1, 13 and Destemplar, Dec 27, 13.
[2] See blog titled dárselo published November 29, 2013 for recipe.


LIBRO DE COCINA DE RUPERTO NOLA
AÑO MDXXV




La Cocina Medieval
Barcelona 1984



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