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75. Thin Sauce For Roasted partridges Or hens


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

75. THIN Sauce for roasted partridges or hens. Grind almonds which are clean, peeled, and blanched; and blend them with juice of sour pomegranates; then cast pulverized sugar in the mortar, and cinnamon, and ginger, because its color and flavor should tend almost towards cinnamon; there is no need to strain it through a sieve.

autodoc



Other versions of this recipe:

THIN Sauce for Roasted Fowl (Libre del Coch)




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