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A Dish Of Whole turtledoves

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 Dish of Whole Turtledoves. Open up their bellies, clean and arrange in a pan, add salt, half a spoon of vinegar, one of murri and three of oil, a little chopped cilantro, pepper, coriander seed, caraway and a suitable amount of water; cook until done, then pound a piece of meat finely with two or three walnuts and cover the contents of the pot with them and with egg white and serve it, God willing.


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