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Recipe For A Dish Of pullet Or partridge


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

Recipe for a Dish of Pullet or Partridge. Clean whichever you have of them, after letting it hang overnight in its feathers. Put it in a pot with dried, ground coriander, caraway, pounded onion, sufficient salt for the pot and two spoonfuls of fresh oil. Take the breast of whichever fowl, before it touches the water, pound it and make well-shaped meatballs, and throw them in the pot. When it is almost done and it is just ready, take it to the coals. Take some mint juice and beat it with cold breadcrumbs and some flour with five or six eggs, after taking out some yolks. When the crust has congealed, make a tharida out of thin flatbreads of fine flour and moisten it with the sauce until it is soaked evenly, and put the fried fish [or: the boiled bird] on top, after cutting it down the middle so that the eggs are sliced which you inserted in the center of it, the interior of it. Pile it up with the meatballs and garnish the tharida with them and with almonds and pine-nuts, and present it, God willing.

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