Quince sauce (was Re: [Sca-cooks] Chicken broth)

[Robyn.Hodgkin at affa.gov.au]

21. Pottage Of Marinated Hen Which Is Called Janete Of Hens
Potaje De Adobado De Gallina Que Se Dice Janete De Gallinas
Take a hen which is more than half-cooked and cut it up as if to make portions; and take good bacon which is fatty, and gently fry it with a little bit of onion. And then gently fry the cut-up hen with it. And take toasted almonds, and grind them, and mix with them quinces or pears which have been conserved in honey; and take the livers of the hens, and roast them on the coals. And when they are well-roasted put them in the mortar of the almonds, and grind everything together; and then take a crustless piece of bread toasted and soaked in white vinegar, grind it in the mortar with the other stuff. And when it is well-ground, blend it with hen's broth that is well-salted; and strain it all through a sieve; and cast it in a pot; and cast the hen in also; and cast in all fine spices, and a good quantity of sugar. And this sauce must be a little bit sour. And when the sauce is cooked, cast in a little finely shredded parsley, and prepare your dishes, and then [cast] upon them sugar and cinnamon.

I tend to make it in advance and cool it so I can take the top layer of fat off.  This dish is very tasty and always popular at events.


>-----Original Message-----
>From: Sue Clemenger [mailto:mooncat at in-tch.com]
>Sent: Wednesday, 11 December 2002 12:25 AM
>To: sca-cooks at ansteorra.org
>Subject: Re: Quince sauce (was Re: [Sca-cooks] Chicken broth)
>
>
>What's it got in it, besides chicken and broth and quinces? (and
>sometimes onion and bacon fat?)
>It sounds really intriguing......
>--Maire (now I'm hungry....thanks, guys!)
>
>Robyn.Hodgkin at affa.gov.au wrote:
>>
>> Why remove the onions and the bacon fat?  The original is
>such a gloriously yummy dish as is...
>>
>> Kiriel
>>
>> >-----Original Message-----
>> >From: Robin Carroll-Mann [mailto:rcmann4 at earthlink.net]
>> >Sent: Tuesday, 10 December 2002 2:40 PM
>> >To: sca-cooks at ansteorra.org
>> >Subject: Quince sauce (was Re: [Sca-cooks] Chicken broth)
>> >
>> >
>> >On 9 Dec 2002, at 6:16, Sue Clemenger wrote:
>> >
>> >> So, what kind of sauce are you making, that has chicken
>> >broth AND quince
>> >> in it? Sounds interesting...
>> >> --Maire
>> >
>> >I'm making "Janete of Hens" (de Nola # 21).  I plan to use olive oil
>> >instead of bacon fat, and omit the onion.  It comes out with a nice
>> >sweet and sour flavor.
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