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103. Biza Sauce For Ten Dishes

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

103. Biza Sauce for Ten Dishes. You must take three pounds of peeled almonds and grind them well in a mortar; and then blend them with good hen's broth; and make it strain through a sieve, in such a manner that the milk comes out well; then set it aside. And then take the livers of ducks or hens, and grind them in a mortar, then take three or four heads of garlic roasted in the coals, and grind them with the livers. And after chopping everything well, blend it all with the broth and strain it through a woolen cloth; and then put it in a pot together with the milk; and cast into the pot: ginger, and cinnamon, and pepper, all ground, and of each item one dinero; and one egg yolk, well-beaten, for each dish; and two ounces of sugar; cast it into the pot.


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