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Dish Of Stuffed chicken (or pullet)


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

Dish of Stuffed Chicken (or Pullet). Take two chickens and make with one of them the stuffing for the other, according to the earlier directions on making stuffing, and when you have finished making it, put in the pot or an earthenware pot and throw in a spoon of oil and another of murri, and onion chopped with cilantro and salt. Put on the fire until brown, then moisten with water and finish cooking. Make meatballs of lamb flesh with enough water to bind it; then put on the spit and cook, anoint with egg-yolk, with a sprig of thyme, little by little, until it yellows and glows; then put it in the pan with the chicken and cover the contents of the pot with four eggs, bread crumbs and a little rose-water; top with egg yolks, take it out and sprinkle with spikenard, cinnamon and pepper, God willing.

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