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Wednesday, October 19, 2016

MUYOL (OCat) A DELICIOUS ALMOND MILK AND EGG ANANSAUCE FOR CHICKEN

egg and almond milk sauce. See mújol. [Anón/Grewe 1982:LXI:105]

CHICKEN AN ALMOND MILK AND EGG SAUCE FOR CHICKEN ADAPTED FROM SENT SOVÍ # LXI, QUI PARLA CON SE APARELLEN OQUES E CAPONS, E LA SALSA QUE S’I FFA AB LET DE AMELLES AB MUYOLS D’OUS[1] p. 105

Tender Chicken and Stuffing Fresh from Oven
Photo by: Lord-Williams
 Ingredients

1 whole chicken, about 2 lbs
2 garlic heads boiled
1 c raisins
½ c chunks of lard


1 bay leaf
1 tsp cinnamon
1 tsp salt
1 tbsp olive oil
1 c white wine

ALMOND MILK AND EGG “MUJOLS” SAUCE

1 qt almond milk
1 tbsp ginger
1 tsp saffron crushed
A Savory Variation for Chicken
Photo by Lord-Williams
2 hard boiled egg yolks
1 c breadcrumbs
1-2 tbsp honey


Preparation

Wash and pluck chicken. Stuff the cavity with garlic heads, raisins and lard. Sow it shut with a string. Put the chicken in a pan with water and gently boil it until very tender. It should not take more than ½ hour.

Remove the chicken from pan and drain off excess broth. Remove the string from the cavity and spoon out the stuffing. Carve the chicken as per Villena's instructions: removing the wings, legs and thighs and slice the breast.

In the meantime make mujol sauce:

Boil almonds and skin them. Grind in a blender. Add chicken broth.  Grind again, strain through a cheesecloth and return the sauce to the blender.

Skin and scrape ginger. Add it to the almond milk. Mash egg yolks and mix with almond milk.

< font-family: "times"; mso-bidi-font-weight: normal; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">Pour this into a pot and simmer for about 20 minutes. Slowly mix in breadcrumbs until as thick as gravy. Before serving add honey.

< font-family: "times"; mso-bidi-font-weight: normal; mso-fareast-font-family: "MS 明朝"; mso-fareast-theme-font: minor-fareast;">Place pieces of chicken in individual soup dishes. Pour hot sauce over and serve immediately.


[1] See blog titled al brou published November 17, 2010 for a different version of this recipe.

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