This and other recipes in the Liber de coquina link the terms allectes and sarde or sardelle medieval Latin uses a number of words derived from allex and allicium for small fish of all kinds modern Italian uses alice for anchovy: for all these reasons, we have adapted this recipe for sardines and anchovies. In Nordic regions, it is generally herrings that go by the Latin name of allex or hallex. Fish are often hard to identify on the basis of their names, which even today vary from region to region. The recipe we have chosen here uses the same intimidating technique, but in this case for a rather smaller creature. Maestro Martino splits a suckling pig along the backbone, turns it inside out like a sock, and then roasts it (see recipe 50) an eel is renversée in Le Ménagier de Paris, or rovesciata in Italian sources, then cooked flesh-side out. In your wildest culinary dreams did you ever imagine opening a fish from the back, removing the bones and head without piercing the belly skin, spreading the skin with a stuffing, and closing the fish so that the flesh is on the outside, and then frying it? Yet this is what the author of this recipe suggestsand other writers as well. Fill the anchovies or sardines with this stuffing so that the skin is next to the stuffing and the outside in. Then grind marjoram, rosemary, sage, good spices, saffron, and the flesh of a few fish. Stuffed anchovies and sardines To stuff anchovies or sardines, put them in hot water after having removed the heads and bones so that they are open along the back. Sprinkle with the spices to taste and serve. Remove the chicken from the casserole and keep it warm in a very low oven, covered loosely with aluminum foil.Īdd the almond mixture to the casserole and reduce over medium heat until the sauce has thickened.Īrrange the chicken on a serving platter and strain the sauce over the chicken. Grind the almonds finely in a blender or food processor, then add the herbs and blend to a paste. Meanwhile, wash and thoroughly dry the herbs. Lower the heat and simmer, covered, for 40 to 45 minutes or until tender. ![]() When it is golden brown, add the water and salt to taste. Melt the lard in a casserole over medium-high heat and brown the chicken. Scant 1/2 teaspoon fine spices (see below)Ĭut the chicken into serving pieces and pat dry. It is another light dish that would not be out of place on the most inventive of modern menus. This chicken recipe, with its tan and green sauce and its subtle flavor of fennel, is remarkable. Add it to the chickens, and add the best spices you can get. Chicken with fennel Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer then take "beards" of fennel, "beards" of parsley, and almonds that have not been skinned and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve.
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