A Dish of Chicken
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 Dish of Chicken". [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 Dish of Chicken. Clean a plump, tender hen, divide it and put it in a pot with two spoonfuls of oil, the same of vinegar and as much of murri, a handful of almonds and pine-nuts and all the spices and flavorings, three spoonfuls of cilantro juice, pepper and vinegar in the amount of two spoonfuls, if it is of bad quality, and two spoonfuls of fresh oil, a handful of cleaned almonds and sufficient water and salt. When it is done, cover it with breadcrumbs, a little flour and three or four eggs. Reduce it in the broth, and ladle it out, sprinkle it with pepper, cinnamon, and lavender, and present it, 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]

chicken
oil
vinegar
nuts
pine_nuts
pepper
salt
flour
eggs
broth
cinnamon
lavender


[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:89>. Accessed on April 2, 2020, 12:35 pm.




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