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23 - Modo De Preparar O Láparo (filhote Macho De Coelho)


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

23 - Modo de preparar o láparo (filhote macho de coelho). Tomem um láparo mal-assado e partam-no em pedaços. À parte, numa tigela, batam alguns ovos, claras e gemas tudo junto, e deitem-lhes açúcar que adoce. Ponham a carne numa travessa, derramando em cima os ovos batidos. Do mesmo modo se prepara a galinha esbarada, só que esta é servida sobre fatias de pão passadas no açúcar, tudo coberto com açúcar e canela, e borrifado com água-de-flor, no momento de ir à mesa.

Method of preparing laparo (young male rabbit). Take an underbaked young male rabbit and cut it into pieces. Seperately, in a bowl, beat a few eggs, whites and eggs all together, and sugar to sweeten. Put the meat in a tray, pouring the beaten eggs overtop. Moorish chicken is prepared in the same manner, except that this is served over bread slices rolled in sugar, all covered with sugar and cinnamon, and wetted with flower water just before serving.

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