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101. Thin White Sauce

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

101. THIN WHITE SAUCE. Take three pounds of almonds, and peel them and grind them well in a mortar; then blend them with broth that is very lean and without fat, which should be from hens or mutton, and strain them through a woolen cloth; and then set this milk aside and take a pot, and cast the best broth and the fattiest into it, and set it to cook; and when it boils, you should cast in an ounce of whole cinnamon or that which seems right to you, and tie it with a thread together with a small bunch of mint; and when it has boiled well, take the cinnamon and the mint out of the pot. And then cast into the pot an ounce of fine sugar and the almond milk. And boil it a little; and when it is cooked, prepare dishes; and there should be exactly four dishes of thin sauce.


Other versions of this recipe:

WHITE SAUCE (Libre del Coch)

A white sauce (Das Kuchbuch der Sabina Welserin)


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