SC - Re: emulsified sauces
harper at idt.net
harper at idt.net
Tue Oct 3 16:11:50 PDT 2000
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
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