[Wyewood] Fwd: Culinary - January

[robert Trinitie TCh. via Wyewood]

I shall be there

robert
 

> Date: Tue, 26 Jan 2016 18:16:15 -0800
> To: wyewood at wyewood.org
> Subject: [Wyewood] Fwd:  Culinary - January
> From: wyewood at lists.wyewood.org
> 
> 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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