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Friday, January 13, 2017

PASADOR WITH RECIPE FOR SPIT ROAST PHEASANTS IN ONION SAUCE

Spit roasted chicken instead of pheasants
Photo by: Lord-Williams


pasador, ast, Cat broqueta, Eng. brooch, spit. [Gázquez. Cocina. 2002:199]

HOW TO SPIT ROAST PHEASANTS IN ONION SAUCE ADAPTED FROM SENT SOVI LXXIIII[1] QUE HABLA DE COMO SE DEBEN HACER LAS PERDICES EN BROQUETA CON “PORIOLA,” p 114

Ingredients

2 phesants

lard for basting
For the sauce:
1 large onion
1 c wine
salt to taste

The Medieval Spanish Chef’s additions to the sauce:
1 bullion cube
1 c wine
1 tbsp flour
Simply Tastey
Photo by: Lord-Williams

Preparation

Clean pheasants and wash with boiling. Grease them well with lard to prevent burning.  Put them on a spit and roast until done, about 20 minutes.

Scald an onion in boiling water. Peel it. Chop it. Slowly cook it in wine until absorbed and the onion is tender. Add salt to taste.

The Medieval Spanish Chef’s additions:

Put the onions in a food processor and grind. Add wine and bullion cube and grind  again. Pour the mixture into a large frying pan. Heat and add the flour little by little until it thickens.

Serve with pheasants.


[1] For other recipes of pheasants roasted on a spit with onion sauce see Nos. 75 and 86.
[2] Chicken was used as partridge was not in season.

                         SENT SOVI LXXIIII                                 

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