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Monday, October 17, 2016

MUSLECILLO WITH 14TH CENTURY RECIPE FOR CHICKEN LEGS IN SAUCE

Chickens with Big Thighs
Photo by: Lord-Williams
muslecito, OCast murezillo, Eng dim of thigh (muslo). Nola calls it the “calf” of the leg of a chicken, hen or peacock. He instructs that they should be removed after the wings, before carving the breast.

The Royal Academy of the Spanish Language, on the other hand,  defines it as a thigh. Villena uses the Old Castellan spelling.

[Nola/Pérez. 1994:63:202; RAE Dict.1993:745 and Villena/O’Neill. 1987:fol 48V]

Chicken Leg
Photo from nialharbison
1


HOW TO MAKE SAUCE FOR HENS ADAPTED FROM ANÓN/GREWE SENT SOVÍ #LVII QUI PARLA CON SA DEU FFER SALSA DE GALLINAS, pp 101-102


Ingredients
 

4 chicken legs (this can include thighs)
1 onion chopped and sautéed
1 qt chicken broth
Spices such as: 1 tbsp basil, ½ tsp cinnamon, 1 tsp tarragon and 1 tsp thyme
4 slightly beaten eggs
½ c vinegar
1 slice of toasted bread
½ c syrup or honey

Delectable!
Photo by: Lord-Williams


Preparation

Make a broth with chicken legs and onion. When done, remove chicken legs and shred them.

Mix spices with broth. Once the broth has cooled, add half the vinegar.

Soak bread in the other half of the vinegar. Mash it well and add it to the broth with the chicken legs.

Heat sauce and when about to boil remove from heat, stirring continually. When it starts to cool add eggs. Beat until blended. Add salt to taste. If desired add syrup or honey. Serve in soup bowls.

ANÓN/GREWE SENT SOVÍ #LVII 






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