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A Dish Of chicken

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 Chicken. Clean a plump, tender hen, divide it and put it in a pot with two spoonfuls of oil, the same of vinegar and as much of murri, a handful of almonds and pine-nuts and all the spices and flavorings, three spoonfuls of cilantro juice, pepper and vinegar in the amount of two spoonfuls, if it is of bad quality, and two spoonfuls of fresh oil, a handful of cleaned almonds and sufficient water and salt. When it is done, cover it with breadcrumbs, a little flour and three or four eggs. Reduce it in the broth, and ladle it out, sprinkle it with pepper, cinnamon, and lavender, and present it, God willing.


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