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20 - Galinha Cozida E Ensopada


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

20 - Galinha cozida e ensopada. Levem a cozer uma galinha temperada com sal, salsa, coentro, hortelã, cebola e um pouco de vinagre. Assim que estiver cozida, retirem-na do seu caldo, o qual é coado e posto a ferver em outra panela. Nesse caldo ponham meia dúzia de ovos batidos, gemas e claras, ao qual se misturam ainda 4 gemas cozidas. Batam tudo muito bem, para que adquira uma certa liga. Ponham a galinha numa travessa funda, sobre fatias de pão, e derramem por cima o caldo de ovos. Coloquem ovos cozidos em volta, e polvilhem com canela.

Cooked and soaked chicken. Cook a chicken seasoned with salt, cilantro, mint, onion and a little vinegar. As soon as it's cooked, remove it from it's juices, which are then strained and placed in another pot to boil. In those juices place half a dozen beaten eggs, yolks and whites, to which you add yet another four cooked yolks. Beat everything very well, such that it aquires a certain bond (ie holds together). Put the chicken in a deep serving tray, over bread slices, and pour on the egg broth. Place cooked eggs all around and sprinkle with cinnamon.

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Other versions of this recipe:

Outra receita de galinha mourisca (A Treatise of Portuguese Cuisine from the 15th Century)

Galinha mourisca (A Treatise of Portuguese Cuisine from the 15th Century)

Galinha albardada (A Treatise of Portuguese Cuisine from the 15th Century)




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