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Galinha Mourisca, Séc. XV, Portugal (Moresque Chicken, 15th Century, Portugal).


Tome uma galinha crua e faça-a em pedaços. Em seguida, prepara-se um refogado com duas colheres de manteiga e uma pequena fatia de toucinho. Deita-se dentro a galinha e deixa-a corar. Cubra-se a galinha com água suficiente para cozê-la, pois não se há de deitar-lhe outra. Estando a galinha quase cozida, tome-se cebola verde, salsa, coentro e hortelã, pica-se tudo bem miudinho e deita-se na panela, com um pouco de caldo de limão. Acabe de cozinhar a galinha muito bem. Tome então fatias de pão e disponha-as no fundo de uma terrina, e derrame sobre elas a galinha. Cubra com gemas escalfadas e polvilhe com canela.

Take a raw chicken and cut it into pieces. Then prepare a stew with two spoons of butter and a small slice of bacon. Lay the chicken inside and let it blush. Cover the chicken with enough water to cook it, as there is no need to add another. When the chicken is almost cooked, take green onion, parsley, coriander and mint, chop everything very fine and lie down in the pan, with a little lemon juice. Finish cooking the chicken very well. Then take slices of bread and place them in the bottom of a tureen, and pour the chicken over them. Cover with poached egg yolks and sprinkle with cinnamon.

Bibliografia: Livro de Cozinha da Infanta D. Maria de Portugal, Séc. XV, in http://objdigital.bn.br/Acervo_Digital/livros_eletronicos/cozinhaportuguesa.pdf



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