221. Good escabeche
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "221. Good escabeche". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

221. Good escabeche. Take a crustless piece of bread soaked in white vinegar, and take blanched almonds, and toasted hazelnuts, and pine_nuts, and grind everything together until it is well-ground; and when it is ground, blend it with fish broth, and then strain it through a woolen cloth; and then take a few raisins with the seeds removed, and grind them well with the other things, and set it to cook. And cast in the pot all fine spices and saffron, because the sauce ought to be very deep in color, and sweet in taste, and black; however, the sweetness should be from honey. And when it is thick, remove it from the fire; and then take the fish when it is cold, and put it on a plate, and cast the escabeche on top.

However, this sauce should be eaten with pandora or dentex before any other fish; and when you cook it, cast on the escabeche. And when it is cold, put a little ground cinnamon on top; and then stick in some pine_nuts, point upwards, all around the plate, and shredded parsley.

And this sauce is commonly served cold, but [served] hot it is not bad.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

bread
vinegar
nuts
pine_nuts
fish
broth
raisins
suet
saffron
honey
dentex
cinnamon
parsley


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:221>. Accessed on December 12, 2019, 11:28 am.




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