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A pie Of pullets Or starlings


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.

autodoc





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