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8. Mirrauste

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

8. MIRRAUSTE. Sauce for mirrauste is made in this manner. Take a pound of almonds, and four ounces just for five dishes and then toast the almonds, and grind them; and then take a crustless piece of bread which should be soaked in good broth; and then grind it with the almonds, and strain it, that it shall be quite thick; and then let it go to the fire with an ounce of cinnamon, but the cinnamon must be put in when you strain the almonds; and then take the squabs and roast them; and when they are almost half-roasted, remove them from the fire, and cut them into pieces; and then cook the sauce with half a pound of sugar in the sauce; however, stir it constantly with a stick of wood or a large wooden spoon, and when it is cooked put the squabs in this sauce with the other birds or pullets or hens; let it all be done in this manner, and then take the pot-grease and put it into the sauce with the squabs; and then you may prepare dishes; and of the slices of the birds you may put four in each dish; and on top put sugar and cinnamon moderately; and in this way you make perfect mirrauste.


Other versions of this recipe:

Mirrauaste in Another Way (Libre del Coch)

Mirrauste of pears which can be given to sICK PEOPLE (Libre del Coch)


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