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A chicken pie

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 Chicken Pie. Clean and joint the chicken and put it in a pot with pepper, Chinese cinnamon, lavender, coriander, onion juice and cilantro juice, a spoonful, and a half a spoonful of murri, and sufficient water and salt. Cook it until it is done and throw in peeled almonds and pine-nuts. Then pound its innards and add white flour and crumbs of risen bread, and four onions if there are two chickens, or two if there is one. Beat all this and cover the contents of the pot with it, boil eggs and split them in halves and quarters, and make this pie like the first to the letter.


Other versions of this recipe:

PASTRY OF Roast hen on the Spit (Libre del Coch)

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