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116. Agalura Sauce For One Dish


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

116. Agalura Sauce for One Dish. Take almonds toasted in the coals, a handful of them, and grind them well in a mortar, and cast an egg yolk in the mortar, and then three blancas or two maravedis of ground cinnamon, and one maravedi of ground spice, and vinegar watered down with sweet wine; and blend everything in the mortar. And then strain it through a sieve; and this sauce can be made in Lent, not casting in eggs, but in its place you can put a crustless piece of toasted bread soaked in vinegar, and three blancas of small raisins, ground with the bread; then set it to cook on the fire; and when it is thick, prepare dishes, and this sauce must have the color of sauce for peacock.

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