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I Have Seen A Couscous Made With Crumbs Of The Finest White bread


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

I Have Seen a Couscous Made with Crumbs of the Finest White Bread. For this one you take crumbs and rub with the palm on the platter, as one rubs the soup [hasu; unless this is a scribal error for hashu, "filling"], and let the bread be neither cold nor very hot; put it in a pierced pot [the colander-like perforated top portion of a couscousiere or couscous steamer] and when it's steam has left, throw it on the platter and rub with fat or moisten with the broth of the meat prepared for it. I have also seen a couscous that one makes from a fat chicken or stuffed and fattened capons and it was as if it were moistened only with fat, and in it were turnips of Toledo and "cow's eyes."

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