These recipes are less recipe and more guidelines. No amounts really needed, Play it by taste and sight.
Stuffing for capon NC P.189 rec 81
Get marjoram and parsley and grind them up; get one or two breasts of capons and grind them with the other; get a little Parmesan cheese, two egg yolks, cinnamon, pepper, saffron and ginger, with a little lardo or cured ham, and grind everything together; stuff the capon and set it to boil or to roast; Make its glazing with egg yolks and rosewater.
Chicken 1 whole
Chicken breast (or 1 breast with 2 thighs)
4 egg yolks (2 stuffing / 2 for glaze)
Parmesan cheese 2+ ounces
Marjoram Bunch fresh or a few Tablespoons dry
Parsley Same as Marjoram
Cinnamon Sprinkle over the meat and mix in
Pepper Same
Saffron I would soak some in a tiny bit of hot water
Lard (or ham or butter) 2 - 4 Tablespoons
Add a bit of salt too
Salt and pepper the inside of your chicken, rub with butter or oil as well. Grind up the breast and thigh together add the spices. To test the taste have a hot pan nearby and fry it up. When it is to taste stuff the whole chicken. I roast my chickens at 180°c covered with foil and take the foil off for the last half hour. Baste with the egg yolk and rosewater (or use plain water).
Sour cherry sauce NC P. 193 rec 109
Follow the directions for the Black grape sauce but, since the sour cherries are tart, add in all the sugar and cinnamon your master may wish
* Get good black grapes, crush them carefully into a vessel with crustless loaf of bread, and add in a little verjuice so that the grapes will not be so sweet; boil this, but first strain it; when you have boiled it, add cinnamon, ginger and other sorts of spices. Note that this strained sauce should boil half an hour so that it is somewhat thick.
Take a liter of sour cherry juice and reduce it by 1/3 - 1/2
After reducing spice the juice
Thicken what is left by sprinkling in bread crumbs a bit at a time, stir well
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