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69. Good French 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

69. Good French Sauce. You must take almonds that are peeled and very clean and blanched, and pine_nuts, and grind them very well with ginger and pepper; and put in a lot of cinnamon; and blend it with sour pomegranate wine so that the flavor remains between sour and sweet; and similarly you can make the sauce with the juice of sour pomegranates and with only cinnamon mixed in and cast on top.

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