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Dish With Truffles And Meat

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 with Truffles and Meat. Cut the meat in small pieces and put in the pot, throw in water and salt, a spoon of murri and another of oil, pepper, coriander seed and caraway; put on the fire and cook with all this. Peel the truffles, then cut them up and throw in the pan with salt, and when they are done, cover the contents of the pot with egg whites and bread crumbs and throw in the yolks. And when you put it on the platter, sprinkle with pepper and chopped rue, God willing, may He be praised, there is no lord but He.


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