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4 - Galinha Albardada


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

4 - Galinha albardada. Assa-se uma galinha muito bem e corta-se em pedaços. Passe então os pedaços em ovo batido e leve-os a fritar em manteiga. Tome fatias de pão passadas no ovo e frite-as em manteiga, tal qual a galinha. Passe tudo em açúcar, e arrume numa vasilha, as fatias de pão no fundo. Polvilhe com açúcar e canela.

Egg Fried Chicken. Roast a chicken well and cut into pieces. Dredge the pieces in beaten eggs and fry in butter. Take slices of bread dredged in the egg and fry them in butter, just like the chicken. Roll everything in sugar, and arrange in a bowl. Sprinkle with cinnamon and sugar.

autodoc



Other versions of this recipe:

Galinha cozida e ensopada (A Treatise of Portuguese Cuisine from the 15th Century)

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)




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