[Sca-cooks] Re: period cooking questions

[Philip & Susan Troy]

Also sprach Patrick McKinnion:

>     And on a side note, been kicking around the idea of experimenting with
>making a cinnamon spiced chicken.   Anyone have any ideas on what other
>ingredients would complement the cinnamon ?

Anybody got a mirrauste de Catalonia recipe handy? As I recall, it's
a partially roast bird (i.e. browned), cut up and finished in a sauce
made with milk made from toasted almonds (so it is sort of
russet-colored), with, primarily, cinnamon, and other spices. I don't
have it in front of me, but the recipe can be found in books by
Martino, Platina, and de Nola, to name a few. Probably others, as
well.

Brighid or Vicente, wanna help me out here?

Adamantius