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113. Granada 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

113. GRANADA SAUCE. Cook the livers of the hens in a pot; and when they are cooked, grind them in a mortar with egg yolks; and blend them with good broth, which is well-salted; and then cast in a little orange juice, and then a little of spices for peacock , well-ground; and being well-thinned, let it go to cook on the fire until it becomes thick, stirring it constantly with a stick, in such a manner that the pot is half-full and prepare dishes.


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