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221. Good Escabeche


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

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.

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