(no subject)
I'm attempting to put together my menu for Feast of St Andrew. Or at least portions of it. I've decided to try and use the book
auntie_elspeth gave our household for as many recipes as possible. (The Medieval Kitchen Recipes from France and Italy)
31. Chicken with Fennel
Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take "beards" of fennel, "beards" of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens and add the best spices you can get. (Frammento di un libro di cucina del sec. XIV) Sounds pretty good to me, and I think it's not too shocking of a recipe to serve for folks that don't always eat "medieval." I need to find a fennel dish for the excess to go with it though.
auntie_elspeth gave our household for as many recipes as possible. (The Medieval Kitchen Recipes from France and Italy)
31. Chicken with Fennel
Take the chickens, cut them up, fry them, and when they are fried add the quantity of water you prefer; then take "beards" of fennel, "beards" of parsley, and almonds that have not been skinned; and chop these things well, mix them with the liquid from the chickens, and boil everything, then pass through a sieve. Add it to the chickens and add the best spices you can get. (Frammento di un libro di cucina del sec. XIV) Sounds pretty good to me, and I think it's not too shocking of a recipe to serve for folks that don't always eat "medieval." I need to find a fennel dish for the excess to go with it though.