Tuesday, February 18, 2014
Why a Capon?
Here's an easy recipe to try from the Liber de coquina:
Capones et gallinas elixa et, positis speciebus et herbis odoriferis in mortario tere et etiam vitella ovorim et cum brodio distempera. Postea, insimul bulliantur quosque brodium sit gravatum.
Capons or chickens poach, and add spices and aromatic herbs, pound in a mortar and then egg yolks and temper with some broth. Next, boil briefly until the broth is thick.
The spices to use here would be cinnamon, sugar, maybe some nutmeg and herbs, parsley and maybe thyme. In the end you'll have a very interesting thick sauce. And remember to eat with your fingers.