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Friday, November 25, 2016

PALA WITH 13TH CENTURY RECIPE FOR PIGEON LEGS AND BREAST

Thigh and leg of a Chicken in Sauce
Photo by: Lord-Williams
1. stick, pole. 2. tooth. 3. Villena uses the word to mean the thigh of birds but actually in livestock and fowl it is the shoulder. [Ares. “Comidas.” 1994:124; Serradilla. 1993:142; Villena/Calero. 2002:40:25a; and Villena/Navarro. 1879:273]

PIGEON[1] LEGS AND BREAST ADAPTED FROM HUICI’S TRANSLATION OF ANÓN AL ANDALUS #228 ŶUMILYA DE PIERNAS Y PECHUGAS DE PICHÒN, p 138-139

Ingredients
For 1 person but if using chicken for 2-4 persons

¼ c olive oil
2 pigeon legs
1 pigeon breast
1 onion
1 tbsp murri
2 tbsp vinegar
A Very Taste Recipe for Fowl
Photo by: Lord-Williams
salt to taste
1 tsp coriander seed
½ tsp caraway
¼ tsp white pepper
6 sprigs of thyme
2 raw eggs
4 egg yolks

Garnish
½ tsp white pepper
1 sprig of thyme

Preparation

Heat olive oil. Brown legs and breast in it. When browned remove meat from pan. Fry onion until translucent.

Return the chicken, add the rest of the ingredients, except the eggs. Cover with water. Bring to a boil. Reduce heat and gently boil uncovered for 20 minutes or until done and the sauce is thick.

Beat raw eggs and cover the meat. Dot the dish with egg yolks. Garnish with pepper and decorate the yolks with thyme leaves and serve.  



[1] Chicken was used as pigeon was not available.

ANÓN AL ANDALUS #228


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