[Sca-cooks] Late Italian Feast
alm4cu at localnet.com
Mon Feb 25 18:42:01 PST 2008
I know somebody else probably already answered this, but...
I just recently did a feast and did a recipe for chicken limonia
from the Medieval kitchen recipes from france and italy. (by Redon,
Sabban and serventi) for the spices for that they used :
1/4 c. freshly ground black pepper
1/4 c. ground long pepper (or additional ground pepper)
3/4 tsp ground cloves
1 whole nutmeg grated
and when you are adding the above mixture you add 1 tsp per chicken.
this book also has a recipe for chicken with pomegranate juice and
uses the same spice mix I listed above.
I used cut up chickens and did one chicken for each table of six.
>Date: Wed, 20 Feb 2008 13:44:50 -0500
>From: "Kerri Martinsen" <kerrimart at mindspring.com>
>Subject: Re: [Sca-cooks] Late Italian feast
>Sorry for the missing information:
>I will have 13 tables of 8 for the feast. I'm planning on cooking for 120
>just to be safe.
>The 2 chicken preperations was an idea which I might toss out. The reason
>for it is that the lemon sauce is an almond thickened sauce and I was
>looking for an alternative for nut allergies.
>We have a fairly extensive spice collection with the barony that I'll be
>able to use.
>Speaking of spices, the 2 chicken recipes call for "good spices" and "mild
>spices" (recipes below). Suggestions? (Both come from Neapolitan)
>*Lemon Sauce for Chickens or Capons*
>Get one or more chickens, capons or cockerels that have been cooked a little
>in water; take them out of the water and mount them on a spit; then get
>peeled, well ground almonds and temper them with the bouillon of the
>chickens; then get lemon juice and mix it all together with good spices; and
>put it into a saucepan to cook a little; then pour it over the roasts with a
>little fat; serve it very hot.
>for the Lemon I'm thinking thyme, pepper & oregano.
>*Catalan Style Partridge (Neapolitan #61)*
>Get the partridge and roast it; when it is cooked, take it down from the
>spit and slice the wings off at the breast, and into those cuts put the
>following sauce: get pomegranate juice or verjuice, salt, ground gloves and
>mild spices, and put this into the cuts while the partridge is hot; and
>note that the partridge should not be overcooked.
>I'm not sure what works well with pomegranate - it isn't something I
>normally cook with. (I'm a german vinegar girl personally)
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