[Wyewood] Fwd: Culinary - January

[Laura Pfafman via Wyewood]

I wanted to remind everyone that we are having Culinary tomorrow night,
January 27 at my house.  Please let me know if you are planning to come and
don't forget your homework.

Symonne

---------- Forwarded message ----------
From: Mara Jensen via Wyewood <wyewood at lists.wyewood.org>
Date: Sat, Jan 23, 2016 at 1:58 PM
Subject: [Wyewood] Culinary - January
To: "wyewood at wyewood.org" <wyewood at wyewood.org>


Good Day Lords & Ladies,

*Theme:* Document Review, provided by Constantia

*When:* Wednesday January 23rd 6pm - ?

*Location*: Symmone's House

*Homework*: Chicken with Fennel to share, source Translation of Libro di
cucina/ Libro per cuoco

*CXXII Fantastic chicken with fennel*
Chicken with fennel for twelve people.  Take twelve chickens and six small
capons prepared like hens.  Take the chickens and fry them in melted and
strained lard.  Take fennel roots and parsley, well washed and fry these
with the chickens.  Add to the frying chickens three ounces of fine
spices.  When everything is well fried pour out most of the lard, so that
there isn’t too much in the pan, and add enough water and vinegar so that
the everything is covered.  When they are cooked take eighteen egg yolks
and the livers from the chickens and grind everything together with spices
and saffron, a quantity of verjuice and vinegar.  Take out the cooked roots
and discard them, to the chicken add the egg and liver mixture and put it
to boil.  This dish should be yellow and strong with spices and should have
a flavor of fennel.  Serve the chicken on a carving dish and the sauce in a
bowl.

*CXXIII Chickens with fennel in another way.*
Take the chickens and dismember then, put them to boil but not too much
then fry them in lard.  Take almonds and fennel seed and grind everything
together and temper with the boiling water from the chickens.  Then serve
them in bowls and add sweet spices.
* so much remains unanswered, do we strain the almond milk from the ground
almonds or simply add everything to the frying chickens or is this intended
to be served as a sauce with the boiled and fried chickens.  It could be
interpreted either way, however given the preceding recipes I would suggest
that it is intended to finish cooking the chicken in the almond/fennel
mixture.
http://web.archive.org/web/20091027032901/http://www.geocities.com/helewyse/libro.html#CXXII


Looking forward to seeing everyone.
Have a great weekend.

Maura da Vicopisano
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