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II.Ambroyno.
Se tu voy fare ambroyno, toy polastri e smenbrali, toy cipole bene trita e frigeli in lardo colato, e mitili specie dolce e forte, e zenzevro, e cenamo, e garofali, e melegette, e taglia menuti con coltello, e mitili a frizere ogni cossa in sembre. E toy mandole non monde, e maxenate, e toy agresta, e zafarano, insema. Quando sono cocti meti sopra li polastri. A tri polastri vole libre ij de mandole.
II. (2) Ambroyno (a sweet food) {Chicken in spicy onion and almond sauce}
If you want to make ambroyno, take a hen and chop in pieces, take onions well minced and fry them in strained lard, and put in sweet and strong spices, and ginger, and cloves, and grains of paradise, and cut them small with a knife and put them to fry everything together. And take un-peeled almonds and grind them and take verjuice and saffron together. When it is cooked put it over the hen. For three hens you want a pound of almonds.
I'm going to make this for dinner tonight. Rather than using a whole chicken I'm going to start with the chicken breasts I have and try it, and I'll likely do another trial next week with a cut up full fryer. One of the big things with this recipe is that is dosen't really seem to give any
measurements other than the final note of a pound of almonds if you're using three hens. I guess my question would be by only using the breasts what percentage of the chicken should I factor in for the quantity of almonds? 1/2, 1/3, 1/4?
I'm cooking dinner for 3 adults so I'll be using 3 chicken breasts and as one of the diners dosen't eat pork or pork fat, I'll be doing two variations of this recipe. The first one that will be more true to the original will have the two chicken breasts, minced onion, fried in clairified lard then spices and ground almond, verjuice and saffron added.
The other chicken breast and onion will be sauteed in a little extra virgin olive oil, then the rest added as above.
Its interesting to me that this dosen't seem to call for straining out the almond solids as is usually done with almond milk, whether water, vinegar or verjuice based, whereas another just two down from this one "IV. Ambrosino bono e perfecto et cetera" specifies "when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds". To me this dosen't sound like an oversite, I think you're meant to leave the almond solids in to thicken the sauce. I may try the lard free version with strained verjuice based almond milk just to see what the final flavor and texture results of both are.
Se tu voy fare ambroyno, toy polastri e smenbrali, toy cipole bene trita e frigeli in lardo colato, e mitili specie dolce e forte, e zenzevro, e cenamo, e garofali, e melegette, e taglia menuti con coltello, e mitili a frizere ogni cossa in sembre. E toy mandole non monde, e maxenate, e toy agresta, e zafarano, insema. Quando sono cocti meti sopra li polastri. A tri polastri vole libre ij de mandole.
II. (2) Ambroyno (a sweet food) {Chicken in spicy onion and almond sauce}
If you want to make ambroyno, take a hen and chop in pieces, take onions well minced and fry them in strained lard, and put in sweet and strong spices, and ginger, and cloves, and grains of paradise, and cut them small with a knife and put them to fry everything together. And take un-peeled almonds and grind them and take verjuice and saffron together. When it is cooked put it over the hen. For three hens you want a pound of almonds.
I'm going to make this for dinner tonight. Rather than using a whole chicken I'm going to start with the chicken breasts I have and try it, and I'll likely do another trial next week with a cut up full fryer. One of the big things with this recipe is that is dosen't really seem to give any
measurements other than the final note of a pound of almonds if you're using three hens. I guess my question would be by only using the breasts what percentage of the chicken should I factor in for the quantity of almonds? 1/2, 1/3, 1/4?
I'm cooking dinner for 3 adults so I'll be using 3 chicken breasts and as one of the diners dosen't eat pork or pork fat, I'll be doing two variations of this recipe. The first one that will be more true to the original will have the two chicken breasts, minced onion, fried in clairified lard then spices and ground almond, verjuice and saffron added.
The other chicken breast and onion will be sauteed in a little extra virgin olive oil, then the rest added as above.
Its interesting to me that this dosen't seem to call for straining out the almond solids as is usually done with almond milk, whether water, vinegar or verjuice based, whereas another just two down from this one "IV. Ambrosino bono e perfecto et cetera" specifies "when it is cooked first put in the almonds with the shell not peeled (unskinned) and grind and distemper (mix) with little vinegar and when it is cooked the dish, strain the almonds". To me this dosen't sound like an oversite, I think you're meant to leave the almond solids in to thicken the sauce. I may try the lard free version with strained verjuice based almond milk just to see what the final flavor and texture results of both are.