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Wednesday, October 7, 2015

LAVANCO WITH RECIPE FOR STUFFED GREAT CRESTED GREBE

Great crested grebe
Photo from: Peanut1371
somormujo lavanco, L. Podiceps cristatus, Eng. great crested grebe, a variety of wild duck. It is a foot-propelled, diving bird with lobed toes and silky plumage. Around the eyes, the belly and neck are white feathers while the top of the head is grayish brown. Its neck is long as well as its pink beak. The tail is very small. It is the largest species of the family, 21-66 cm in length.

It was known to the Old World where it was found in tropical and temperate areas as today. It feeds on fish in lakes and bays. When courting, in February, the pair performs an elaborate dance rising out of the water shaking their heads. They ducklings ride on their parents’ backs. They are admired for the tasty eggs they lay and the flavor of their meat.

Stuffing Chicken between Meat and Skin
Photo by: Lord-Williams
In Spain their migration routes run roughly between Huelva, Algeciras, Asturias and the Basque country. They do go to a smattering of localities in Aragon, Murcia and Tarragona.

They are more graceful than ducks and are suburb divers, faster than fish in the water, although helpless on land.

Villena instructs that their breasts should be carved for their meat is tough. The Archpriest of Hita relates that they are normally slaughtered in the kitchen near the hearth. [Gázquez. Cocina. 2002:189; Hita/Brey. 1965:1082c:175; Jutglar. 1999:93-94; and Villena/Calero. 2002:22b:28b]

HOW TO STUFF FOWL BETWEEN THE MEAT AND THE SKIN ADAPTED FROM SENT SOVÍ, CAPÍTOLO VII. QUE PARLA CON SE FFERCEXEN GUALINES ENTRE CARN E CUYR, p 67

Ingredients

The Traditionally Carved Bird with Gravy
Photo by: Lord-Williiams
1 chicken or other bird
2 stomachs
1 liver
¼ lb meat
1 egg
salt to taste
spices to taste[1]
¼ c butter

Preparation

Pluck chicken. Remove entails and wash. Pat dry.

Grind stomachs, liver and meat. Mix well with egg, salt and spices.  

Cut the bird around the knee and around the neck. Stuff it between the meat and the skin using a spindle or spoon. Take care that the skin does not break.

Baste the bird with butter.

Soppes - a Medieval Touch to the Recipe
Photo by: Lord-Williams
PREHEAT OVEN 400º F /200ºC

Roast for 45 minutes to 1 hour until done, basting from time to time.

Remove from oven and let sit for 20 minutes. Then carve, removing wings and legs. Slice the breast as instructed by Villena.

To make a sauce by the Medieval Spanish Chef:

Ingredients

juices and stuffing (makes 2 1/2 - 3 c)
1 tsp duke's powder[2]

1 c white wine
2 tbsp flour

Preparation

Grind stuffing with juices in a food processor. Add duke’s powder and white wine.

Put flour in a saucepan and heat. Add the liquid little by little, stirring constantly to avoid balls from forming. Continue adding liquid until used up.

Pour this over the carved meat or debone the meat and chop. Put this in a bowl and cover it with the sauce to make soppes.


[1] ¼  tsp white pepper,  1 tsp coriander and 1 tsp ground cinnamon were used.
[2] See blog titled cardamomo published Aug 16, ’12 for recipe.





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