The Making of a Dish of Pigeons
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 "The Making of a Dish of Pigeons". [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:

The Making of a Dish of Pigeons, Doves, or White Starlings. Take what you have of these and fry them in a frying pan with plenty of oil until they are browned. Then pound tender meat and peeled almonds very well and put them in a dish. Add coriander, pepper, cinnamon, lavender and sufficient oil and egg; beat all this until the meat and almonds come apart, and moisten it with a spoonful of cilantro juice and a little mint juice. Put all this in the pot and place the fried pigeons into it, put the lid on the pot and place it in the oven. When it is thickened and has reached readiness, take it out and present it. He who wants this dish mudhakkar may add vinegar and murri, as may be, and cumin, garlic, and saffron, and another dish will result.



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]

pigeons
doves
starlings
oil
nuts
coriander
pepper
cinnamon
lavender
eggs
mint
seafood
vinegar
cumin
garlic
saffron


[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
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[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:53>. Accessed on August 22, 2019, 5:19 am.




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