capon chicken 
Alvaro Cunqueiro A universal Galician called Alvaro Cunqueiro toured the tables with the passionate European imperial domain of choristers. He did a splendid book ( cuisine Western Christian), whose pages have become these days of rest and gluttony, for crowned heads and place names associated with the eternal remote made gastronomic fantasy. I come back food from Stauffen and Marsala wine. I get carried away by the aroma of roasted bay and almost see Frederick II of Swabia (the first modern man who sat on a throne, "Burckhardt dixit) carving a capon on December 26 to celebrate his birthday. This gelding can be a goose and come from Fulda, I think. It does not have any sauce. Only accompanying onions. Federico II it is cut with a large carving knife and serves more first to his falconer. Eat while dialogue on the proper care of the Sicilian court poets have extended to the "swift eddies of Norway" (so called volatile Góngora to the noble game). Emperor Afina details of a treatise on falconry that you write and the owner would Arti avibus venandi cum. Surely the year 2010 some people recalled in Nairobi when UNESCO declared falconry as a cultural heritage of humanity. But enough digression and go back to the thirteenth century, because Fred is coming to dessert: a pâté of pears, the juice during cooking, it becomes a caramel-like liquor. Everyone eats and suck with delight supreme, the excommunicated emperor says that you can get to the muses and write beautiful poems volgare Constance. I clarify that I am not quoting Cunqueiro, but pretending to be infected by the flight of his imagination unattainable and smooth. Abuse ad libitum recreation and compare the capon that was just eating Frederick II of Swabia with one that said Xavier Domingo for the 1983 Christmas table, which, once cooked, rubbed with a brush with egg yolk for received a strong and fast baked and browned with brilliance. You set the eunuch tasty sauce, I go once a dessert that I found in Eça de Queiroz: A Russian charlotte described as "exquisite" by the writer of Coimbra in his account Mandarin. Here.
I already have betrayed several times in Alvaro Cunqueiro a charming tour of the imperial kitchens of the West, and thank me, stunned, for cunqueiriano. Actually be required culture and good humor. Brejetería compensated informing me that his book was published by Tusquets and can search the library "Elisio Jiménez Sierra" from the Uney. See how you can gracefully combine scholarship and imagination to make the reader wiser and cold in a worshiper of Fulda capons or partridges stuffed cheese Byzantine Bithynia. Cunqueiro check why is a monster of literature and gastronomy.
Mondoñedo The prodigious Galician begins his book makes a reference to "imperial stuffing marinated. " He says he ate the Holy Roman Emperor on the eve of his coronation, to take strength, but gives no details. As adehala end of the year, I copy one version of the aforementioned dish:
" Fill an olive with anchovies. Fill with the olives a little bird. Fill with bird a quail. In the quail, partridge. With a partridge, a painting. Painted with a rooster. With the cock, a hare. With the hare, a turkey. With the turkey, a bustard. With the great bustard, a pig. Place the baked stuffed pork and simmer six or seven hours, until all have released their juices filled . "
A happy 2011 to everyone.
I already have betrayed several times in Alvaro Cunqueiro a charming tour of the imperial kitchens of the West, and thank me, stunned, for cunqueiriano. Actually be required culture and good humor. Brejetería compensated informing me that his book was published by Tusquets and can search the library "Elisio Jiménez Sierra" from the Uney. See how you can gracefully combine scholarship and imagination to make the reader wiser and cold in a worshiper of Fulda capons or partridges stuffed cheese Byzantine Bithynia. Cunqueiro check why is a monster of literature and gastronomy.
Mondoñedo The prodigious Galician begins his book makes a reference to "imperial stuffing marinated. " He says he ate the Holy Roman Emperor on the eve of his coronation, to take strength, but gives no details. As adehala end of the year, I copy one version of the aforementioned dish:
" Fill an olive with anchovies. Fill with the olives a little bird. Fill with bird a quail. In the quail, partridge. With a partridge, a painting. Painted with a rooster. With the cock, a hare. With the hare, a turkey. With the turkey, a bustard. With the great bustard, a pig. Place the baked stuffed pork and simmer six or seven hours, until all have released their juices filled . "
A happy 2011 to everyone.
0 comments:
Post a Comment