SC - Advice, please!
Stephanie Rudin
rudin at okway.okstate.edu
Tue Aug 5 14:55:46 PDT 1997
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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