[Sca-cooks] Re: Bless the Amish/Cibreo

[Betsy Marshall]

Or at Pennsic- there is a whole Coxcomb academy!
Don't know how they'd feel about donating 'parts' though..
(GDR!)Pyro

-----Original Message-----
From: sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org
[mailto:sca-cooks-bounces+betsy=softwareinnovation.com at ansteorra.org] On
Behalf Of Stefan li Rous
Sent: Friday, October 22, 2004 1:08 AM
To: SCA-Cooks maillist SCA-Cooks
Subject: [Sca-cooks] Re: Bless the Amish/Cibreo

Gianotta and Andrea answered my questions with:
> > Okay, what is "cibreo"? And what "parts" are in it?
> An Tuscan Chicken giblet stew topped with a sauce made of egg yolks
> and lemon.
>
> Andrea
> ------------------------------
> Besides livers and kidneys, it traditionally also includes coxcombs,
> rooster "parts," and embryonic chicken eggs. Caterina de' Medici,
> legend says, loved it and once ate so much of it at a banquet that she
> nearly died.
So, does anyone have a medieval recipe for this? Or description? There 
are lots of legends around the Medicis. Some are true many aren't.

I think I remember us discussing coxcombs here before. Somehow though, 
I don't think this dish would go over well at an SCA feast unless maybe 
the Royalty ate it. Do we have any adventuresome Royalty? :-)

Stefan
--------
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
    Mark S. Harris           Austin, Texas          
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****

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