[Sca-cooks] redaction help

[Phil Troy/ G. Tacitus Adamantius]

Also sprach Bronwynmgn at aol.com:
>In a message dated 9/16/2003 4:01:02 PM Eastern Standard Time,
>jenne at fiedlerfamily.net writes:
>
>>  A Jewish Dish of Chicken
>>
>>  Clean the chicken and pound its entrails with almonds, breadcrumbs, a
>>  little flour, salt, fennel, and cut cilantro; beat it with six eggs and
>>  the amount of four pounds [?] of water.  Then put the chicken over the
>>  fire a little and place it in a clean pot with five spoonfuls of sweet
>>  oil, and do not stop stirring it over the fire in the oil until it is
>>  lightly browned.  Then make a mash of the stuffing prepared earlier and
>>  leave it until it is bound together and thickened.  Pour it out and put
>>  it around the stuffing, adorn with cut rue and fennel, buds of mint,
>>  and minced almonds, and present it, God willing.
>>
>
>I wonder if this is the one Katya in Blak Rose did for an event last year - I
>think it was from Drizzle of Honey.  She (well, I, really, on her
>instructions) actually molded the "stuffing" around the outside of 
>precooked boneless
>breasts and then baked them, if I remember correctly.
>It was a bear getting them done, as the stuff didn't want to stick, but it
>was darn tasty.  Your way sounds easier, and just as tasty.

I'd bet on the Anonymous Andalusian Cookbook. If it were from A 
Drizzle of Honey, why identify it as a Jewish dish?

Adamantius