SC - Advice, please!

[Stephanie Rudin]

     Sorry - I should have just gone ahead and added the author's redaction 
     on my first posting.  Here it is.
     
     Mercedes
     rudin at okway.okstate.edu
     
     
     Chicken in Lemon Sauce
     
     1 KG (2 lbs) chicken drumsticks 
     or 800 G (just over 1 1/2 lbs boneless breasts)
     2 onions, chopped
     1-2 tblspns oil
     1 cup ground, blanched almonds
     2 cups chicken stock
     1-1 1/2 tspns ground ginger
     freshly ground pepper
     salt (depending on saltiness of stock)
     1/2 teaspoon pure saffron (threads)
     infused in 1/4 cup hot stock
     juice 1-1 1/2 lemons
     
     Trim chicken pieces as necessary, pat dry.  Heat oil in a wide shallow 
     pan (large enough to hold the chicken comfortably in one layer).  
     Lightly fry onions until soft, but do not allow them to colour.  Add 
     chicken pieces and slowly seal on all sides, again without browning.
     
     Place almonds in a food processor.  Add hot stock and process for 
     about two more minutes.  Using a course sieve, strain this almond milk 
     over the chicken, pressing down on almond residue to extract all the 
     liquid.  The almond milk should have the consistency of thin cream; it 
     will thicken during cooking.
     
     Add ground ginger and saffron seeped in stock, together with a good 
     grinding of pepper.  Cover and simmer for 15 minutes (for breasts) or 
     30 minutes (for drumsticks).  Reduce the lid and increase the heat to 
     boil the sauce down to a thick, creamy consistency.  Add the juice of 
     1 lemon, taste, and if necessary add more lemon juice.  The lemon 
     flavor should be distinct but not overpowering.  Check for seasoning 
     and add a little salt if desired.
     
     From "The Original Mediterranean Cuisine - Medieval Recipes for Today" 
     by Barbara Santich, Chicago Review Press, 1995.


______________________________ Reply Separator _________________________________
Subject: SC - Advice, please!
Author:  <sca-cooks at Ansteorra.ORG> at SMTP
Date:    8/5/97 3:13 PM


Mercedes said:
     
<snip>
     
     Di Limonia Di Polli (from Libro della Cucina)
     
<snip>
     Limonia of Chicken
     
     Fry chicken with salted pork fat and onions, and grind unblanched 
     almonds and combine with pork stock, and strain, and cook with the 
     chicken and spices.  If you don't have almonds, thicken the liquid 
     with egg yolks; and when it is nearly time to serve the dish, add the 
     juice of lemons or bitter oranges.
     
>>>>>
This sounds like an interesting recipe. I would like to have seen the 
author's redaction. Although, perhaps a redaction from here would be 
better. Anyone?
     
I think I get the basic idea, but I'm not sure how many ground almonds and 
onions and like Mercedes which spices to use.
     
Would this be chicken cut into standard pieces or cut into cubes? I assume 
the former.
     
Mercedes, you should not need much saffron if it is in there for coloring 
although depending upon which type of saffron it may be there for taste as 
well. If it is simply for color, there are other spices which can be used 
instead. See the saffron-msg file in the PLANTS, HERBS and SPICES section 
of my SCA Rialto Files.
     
Stefan li Rous
markh at risc.sps.mot.com
     
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