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174. Pastry Of Roast hen On The Spit


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

174. PASTRY OF Roast hen on the Spit. You must take a very plump hen, and remove the wings and the feet and the neck, and stuff it entirely with the yolks of hard-boiled eggs, and cinnamon and cloves stuck in the egg yolks, and raisins, and blanched almonds, and cooked meat from a calf or a kid, and finely chopped, and mint and parsley, also raw egg yolks. And spices which are fine and saffron-colored; and with all this, mixed with the raisins and almonds, stuff it inside the hen and then sew it up so that none of the stuffing falls out; and then put it on the spit and roast it. And when it is almost roasted, take a large plate and cast upon it a little rice flour which is very fine, and goat milk, and raw egg yolks, and sugar, and cinnamon, and other spices which are fine and saffron-colored; and beat this all together vigorously. And thin the said dough with the milk; if you have no milk, take rosewater and a little pot-broth, and mix it all together. And then, with some hen feathers, spread the said dough over the hen and rub it. And anoint it, and be careful that you do not thin it too much because it will not be able to cling to the flesh of the hen. And anoint it enough times that this dough or sauce forms a crust on the hen as thick as the crust of a empanada; and if you wish, you may put wholesome herbs, such as parsley, marjoram and mint, well then you may do it; and turn the spit in such a manner that the said dough stays upon the hen.

autodoc



Other versions of this recipe:

A Chicken Pie (An Anonymous Andalusian Cookbook)




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