Libre del Coch, 1529 Ruperto de Nola, Spain, Translation by Lady Brighid ni Chiarain
Found on Stefan’s Florilegium. Florilegium. Org, Guisados1-art - 1/13/09
Original: recipe Nr. 34
ARMORED CAPON
CAPON ARMADO
Bard (27) a capon, and roast it; and when it is half-roasted remove the barding fat. And take egg yolks beaten with parsley and sugar, and let them be very well-beaten, and put these eggs all over the capon; and take pine nuts and peeled almonds, and while you put on the egg yolks, put on the pine nuts and almonds bit by bit in such a way that they will adhere to the sauce. And then put the barding fat back on over the eggs and the capon. And it shall be upon the fire until it is completely roasted.
CAPON ARMADO
Bard (27) a capon, and roast it; and when it is half-roasted remove the barding fat. And take egg yolks beaten with parsley and sugar, and let them be very well-beaten, and put these eggs all over the capon; and take pine nuts and peeled almonds, and while you put on the egg yolks, put on the pine nuts and almonds bit by bit in such a way that they will adhere to the sauce. And then put the barding fat back on over the eggs and the capon. And it shall be upon the fire until it is completely roasted.
My redaction
1 whole chicken (about 2 kg)
6 Egg yolks
3 tablespoons sugar
3 tablespoons parsley
75-100 gm Pinenuts or almonds ( slivers or slices) or a combination
150 gm Fatty bacon
Weave the bacon into a blanket
Place over the chicken
Roast 45 min to an hour
Remove from oven set “blanket” aside
Brush egg yolk mixture over the chicken
Apply but so that they stick
Gently replace the blanket
Roast another 45 min
Remove blankets and roast until nuts have slight color about 10 minutes
This must be cooked in a dry oven! If there is moisture the armor (nuts) will slide off the birds!!!
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