16 - Galinha desfiada
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from A Treatise of Portuguese Cuisine from the 15th Century (Portugal, 15th c. - Fernanda Gomes, trans.), entitled "16 - Galinha desfiada". [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:

16 - Galinha desfiada. Limpem uma galinha, e cortem-na em picadinhos. Em seguida levem-na a cozer com toucinho picado, cheiro-verde, e água à vontade. Ao levantar fervura deitem-lhe vinagre e sal. Depois de cozida, que fique com pouco caldo, tirem-lhe todos os ossos, e desfiem-na. Levem a panela novamente ao fogo, adicionando-lhe farinha de rosca. Deixem ferver tudo até engrossar; quebrem dentro 4 gemas e 2 claras; continua-se mexendo; ajuntem então um pouco de cominho, pimenta-do-reino, açafrão, cravo-da-índia e uma colher de banha de porco ou gordura de boi. Sirva-se com canela por cima.

Shredded chicken. Clean the chicken and cut it into chunks. Next cook it with minced pork belly (or bacon), cheiro-verde (there's that mystery herb again!), and as much water as you like. When it reaches a boil add vinegar and salt. After it's cooked, that it remains with little broth, remove all the bones, and shred the meat. Take the pot to the fire again, adding cheap flour. Let it boil until it thickens; break and add into it 4 yolks and 2 whites; continue stirring; add then a little cumin, black pepper, saffron, cloves and a spoon of pork or beef fat. Serve with cinnamon on top.



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]

vinegar
chicken
pork
herbs
salt
broth
bones
flour
yolks
cumin
pepper
saffron
cloves
beef
cinnamon


[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 "A Treatise of Portuguese Cuisine from the 15th Century". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?treat:16>. Accessed on December 11, 2019, 7:38 pm.




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