Salsa de Pago; Sauce for a Peacock
(too long to transpose)
(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
Poached collops of chicken
served with a sauce of
¼ c chicken fat from poaching pot
4 oz onion
2 c chicken broth
¼ tsp nutmeg
¼ tsp grains of paradise, ground finely
¼ tsp cinnamon or ginger
1/8 tsp cloves,
1 pinch saffron
½ tsp salt
1 Tbs approx honey
1 Tbs approx Sour Orange juice
Collect fat from pot.
Fry onions in chicken fat.
Pour off frying fat.
Add dry spices to onions.
Sautee in residual fat.
Add chicken broth to the onions, simmer.
Add saffron water, bit by bit, til color shifts toward red.
Taste. Adjust. If too saffron-y, add chicken fat.
Add sour orange juice (modicum, not a lot)]
Add honey to balance
Use immersion blender to homogenise if you wish.
It should be red/tan in color, with a pleasant sweet/acid balance from the
sauteed onions, the honey, and the sharp sour oranges.
If sour oranges are not available, try a blend of orange and lime, or
perhaps some grapefruit juice for home use.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 42-45. Print.