SC - Re: emulsified sauces

[harper at idt.net]

And it came to pass on 3 Oct 00, , that Olwen the Odd wrote:

> Since the live bird market closed some time back, I am unable to find 
> partridge, quail, guiena, dove, or most other birds.  Since I now live in 
> Balitmore city (ick) instead of the country, I no longer have the luxury of 
> going to find winged supper in the back yard.  Anyone know where I can 
> locate such around my parts?  I have seen some of these offered up as frozen 
> solid objects, but it seems to destroy the delecate flavor.

Another possibility  is to make the Capirotada with chicken.  The 
_Arte Cisoria_ (1423 carving manual) mentions partridges, doves, 
and hens as birds which can be served in Capirotada.  (The author 
goes on to say that the hens should be de-boned by the carver, 
even though they are already cut into serving pieces, so that the 
guests do not get their hands greasy.)  As I said in an earlier 
message, I'm not sure that the Alomodrote sauce was always used 
on Capirotada, but Almodrote is mentioned in the _Libre de Sent 
Sovi_ as a sauce for roast hen.  When I tried the dish, I made it 
with roast chicken.


Lady Brighid ni Chiarain
Settmour Swamp, East (NJ)
mka Robin Carroll-Mann
harper at idt.net