Spring Collegium: April 2002

A Taste of Spanish Cuisine

This feast gave me an interesting challenge, there was no kitchen that was available for use at the site. Fortunately, it was a small feast (for about 50 people). The menu was designed in order to purchase roasted chickens from a local grocery store as well as to have the remaining dishes cooked on two propane camp stoves.

Roasted Chicken, served cold with two sauces

Salçero para Perdius o Gallines en Ast (Almond and Pomegranate Sauce)

Juvert (Green Sauce)

Casola de Carn (Lamb Casserole)

Ciurons Tendres Ab Let De Melles (Chick Peas with Almond Milk)

Salsa A Bolets (Mushrooms)

Bunyols (Cheese Fritters)

Menya D’Àngels (Angel’s Food)


Works Referenced:

The Medieval Kitchen: Recipes from France and Italy; Odile Redon, Françoise Sabban, & Silvano Serventi, translated to the English by Edward Schneider; The University of Chicago Press, 1998

de Nola Maseter Ruperto An English translation of Ruperto de Nola's "Libre del Coch" by Lady Brighid ni Chiarain. [Online] // Stefan's Florilegium / ed. Carroll-Mann Robin. - 2001. - May 29, 2009. - http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados1-art.html. - http://www.florilegium.org/?http%3A//www.florilegium.org/files/FOOD-MANUSCRIPTS/Guisados2-art.html.

de Nola Master Ruperto Libro de Cozina [Book] / ed. Cuenca Vincent F. / trans. Cuenca Vincent F.. - 1529 (translation 2001). - A full English Translatin with Commentary of Master Ruperto de Nola's Libro de Cozina.

de Nola Rupert Lybre de doctrina Pera ben Servir: de Tallar: y del Art de Coch [Online] // Biblioteca Virtual Miguel de Cervantes. - Fundació Biblioteca Virtual Miguel de Cervantes. - May 29, 2009. - http://www.cervantesvirtual.com/servlet/SirveObras/57915397105571162900080/p0000001.htm#91.