[Sca-cooks] Mirrauste

[El Hermoso Dormido]

On Thursday 09 May 2002 04:36 pm, Philip & Susan Troy wrote:
> 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