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6 - Alfitete


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

6 - Alfitete. Façam uma massa fina com farinha bem peneirada, açúcar e manteiga a gosto, e duas gemas de ovos. Depois de bem sovada, estendam-na com o rolo, e fritem as panquecas em manteiga. Cozinhem muito bem a galinha com manteiga, toucinho, carneiro, e bastante tempero. Depois de bem cozida, desossem a galinha. Em seguida empilhem as panquecas numa vasilha, entremeadas com açúcar. Derramem por cima a galinha e o caldo em que foi cozida. Por fim cubram tudo com gemas de ovos escalfados e polvilhem com açúcar e canela.

Meat Filled Pastries. Make a fine dough with well sifted flour, sugar and butter to taste, and 2 egg yolks. After it's well kneaded, spread it out with a rolling pin, and fry the pastries in butter. Cook the chicken well with butter, pork belly (or bacon), mutton, and lots of spices. After it's well cooked, debone the chicken. Afterwards, pile the pastries in a bowl, interspersed with sugar. Dump overtop the chicken and the liquid it was cooked in. To finish, cover everything with coddled egg yolks and sprinkle with sugar and cinnamon.

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