SC - Blood
LrdRas at aol.com
LrdRas at aol.com
Wed Dec 29 18:44:00 PST 1999
In a message dated 12/29/99 10:33:19 AM Eastern Standard Time,
parlei at algonet.se writes:
<< Vaguely related: does anyone have a
> suggestion on what to do with ~1 cup of goose blood? It's gotta be
> good for something. >>
I posted this recipe a while back. I redacted it for the Weekend of Wisdom
feast, It was a huge success. The sauce is thickened with blood.
GEORGÉ BRUET (Parsley-laced Soup)
This dish was very well received with only one piece of chicken being uneaten
by a vegetarian. I had thought that the liver and blood might be a problem
but no one commented prior to service and there were only good things said
about the dish after service.
(from Le Manegier de Paris. Translation by Janet Hinson)
Redaction copyright 1999 L. J. Spencer, Jr.
Makes 8 servings.
ORIGINAL RECIPE: George Soup, Parsley-laced Soup. Take poultry cut into
quarters, veal, or whatever meat you wish cut into pieces, and put to boil
with bacon; and to one side have a pot, with, blood, finely minced onions
which you should cook or fry in it. Have also bread browned on the grill,
then moisten it with stock from your meat and wine, then grind ginger,
cinnamon, long pepper, saffron, clove and grain and the livers, and grind
them up so well that there is no need to sift them: and moisten with
verjuice, wine and vinegar. And when the spices are removed from the mortar,
grind your bread, and mix with what it was moistened with, and put it through
the sieve, and add spices and leafy parsley if you wish, all boiled with the
blood and the onions, and then fry your meat. And this soup should be brown
as blood and thick like 'soringe.'
Note that always you must grind the spices first; and with soups, you do not
sift the spices, and afterwards you grind and sieve the bread.
Note that this is only called parsley-laced soup when parsley is used, for as
one speaks of 'fringed with saffron,' in the same way one speaks of 'laced
with parsley'; and this is the manner in which cooks talk.
8 Chicken quarters
4 slices Bacon, diced
2 Chicken livers
2 Onions, finely minced
1 T. Cooking fat (e.g., lard)
1/2 cp. Blood
1 slice Bread, toasted dark
1/2 cp. Chicken stock
1/4 cp. Red Wine
1/4 tsp. Long pepper, ground
1/2 tsp. True cinnamon, ground
1/8 tsp. Cloves, ground
1 pinch Saffron, ground
1/4 tsp. Grains of Paradise, ground
1 T Verjuice
1 T Red wine
1 T Wine Vinegar
1/4 cp. Italian parsley (leaves only)
1/4 tsp. Black pepper, ground
1/4 cp. Lard
In a large pot, cover chicken and bacon with water. Bring to a boil. Reduce
heat to medium. Cook until chicken is tender but not falling apart or until
flesh turns white. Remove chicken from stock. Continue boiling the stock
until it is reduced by half.
In another pot, sauté onions in fat until transparent and tender. Whisk in
blood. Continue cooking on low.
Mash liver and put through a sieve.
Mash parsley.
Moisten bread in ½ cp. of stock and ¼ cp. red wine.
Moisten long pepper, cinnamon, cloves, saffron, grains of paradise and black
pepper in 1 T red wine, verjuice and vinegar.
Mash bread mixture and force through a strainer.
Mix liver into onion mixture. Mix blood into liver mixture, stirring
continuously. Add parsley. Mix in bread mixture and spice mixture. Simmer,
stirring continuously for 5 min.
Brown chicken in lard.
Serve chicken with sauce poured over top.
Ras
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