A Pie of Pullets or Starlings
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "A Pie of Pullets or Starlings". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

A Pie of Pullets or Starlings. Knead dough on the pattern of the cheese pie dough; if you want it leafy (muwarraqa), [good,] and if you want it "abridged" (mukhtasara), [good]. Make a loaf as we have described for the cheesecake. Take chicken or whatever you want, clean it and cook it in a pot with water and salt, and do not overcook it. Pound an onion with cilantro and coriander and pepper; put all this in a ceramic frying pan with some oil, a spoonful of murri and two of oil on the fire and stir until it is done exceedingly. Take two eggs and crack them into the frying pan on the fire and stir it until the broth is clarified. Then take it from the fire, and when it is cool, take the pullets and cut in halves, and put them in the crust already made. Take egg yolks and put them in, cover it with a top crust made for it, garnish it with egg yolks, and put it in the oven in a pot, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

pies
chicken
starlings
cheese
salt
onions
coriander
pepper
oil
eggs
broth
yolks


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
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[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:149>. Accessed on October 19, 2019, 11:25 pm.




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