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Wednesday, August 23, 2017

POR LA ORDEN - WITH A ROYAL LAMB MANJAR

Adding ingredients following
a specific order
Photo by: Lord-Williams
por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.
1994:207]

See blog titled cocinar for another version of the following recipe published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 c rice flour
1 tsp saffron
1 c rice flour
1 tbsp sugar

Garnish
2 tbsp sugar

Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.

Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.

NOLA xiii-4 MANJAR REAL






















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por la orden, por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.
1994:207]

See blog titled cocinar for another version of Nola’s recipe Manjar imperial/Imperial Dish, xiii-4 published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

Meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 c rice flour
1 tsp saffron
1 c rice flour
1 tbsp sugar

Garnish
2 tbsp sugar

Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.

Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.






















The Procedure for Adding Ingredients
Photo by: Lord-Williams
por orden,  in the same way or same procedure. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10; Nola. 1989:xiiii-4; Nola/Iranzo. 1982:47; and Nola/Pérez.

-->
1994:207]

See blog titled cocinar for another version of Nola’s recipe Manjar imperial/Imperial Dish, xiii-4 published October 4, 2013.

AN IMPERIAL DISH ADAPTED FROM NOLA xiii-4 MANJAR REAL

Ingredients
For 6 dishes

Meat from a leg of lamb
3 qts broth           
½ c rosewater
1 c toasted almonds
1 tsp saffron
1 c rice 
1 tbsp sugar

Garnish
2 tbsp sugar


A Lovely Cream of Lamb
Photo by: Lord-Williams
Preparation

Boil meat in 3 qts broth. Remove from the meat from the pot saving broth.
Sprinkle meat with rose water while shedding it. Continue in the same order as the recipe for Blancmange.

Make almond milk by peeling toasted almonds and grind in a food processor. Add 1 qt broth and grind again. Strain through a cheesecloth and heat.



Mash saffron and dilute in a tablespoon of broth. Add this to the almond milk.

Grind 1 c rice to make flour. Heat the almond milk in a pot. Add rice flour little by little stirring constantly.  Add sugar and shredded meat. Continue cooking until the mixture is creamed.

Remove from heat and serve in individual soup bowls sprinkled with sugar.




NOLA xiii-4 DE MANJARES Y MANJAR REAL










































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