Imperial Minced meat
2 handfuls of minced meat
1 bread soaked in white wine
½ teaspoon of freshly ground pepper
½ teaspoon of salt
a cup of white wine
some stone-pine kemels
green peppercorns
Mix the meat with the soaked bread. Grind the spicees and mix them into the meat. Form balls the size of a small fist and pat them flat. Put the stone-pine kemels and the green peppercorns on the pieces of meat and grill them.
Imperial Fish
2 fish
A handful of raisins
½ teaspoon of freshly ground pepper
3 teaspoons of dried saltrice
2 small, diced onions
1 cup of oil
½ teaspoon of salt
Cut off the head from the fish. Then remove the fins and cut the fish in half to remove the spines. Mix the raisins, pepper, saltrice, onion, wine, salt and oil together and put into a pot. Cook it with the fish filets until done.
Imperial Chicken
1 fresh chicken
2 cup of oil
4 cups of white wine
2 teaspoons of salt
pepper
coriander
saltrice
Put the chicken in a pot with lid and moisten it with the oil and wine. Add the coriander, salt, and saltrice. Then cook it on a high fire.
Sprinkle pepper before serving.
| Ant.: Nenhum | Próx.: The Imperial Kitchen, Volume II |