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45 - Talos De Alface


This is an excerpt from A Treatise of Portuguese Cuisine from the 15th Century
(Portugal, 15th c. - Fernanda Gomes, trans.)
The original source can be found at Lochac Cooks' Guild Website

45 - Talos de alface. Escolham talos de alface bem compridos e duros, e limpem-nos cuidadosamente, tirando-lhes todas as fibras. Depois de todos bem limpos, tomem os mais grossos e deitem-nos numa vasilha com água fria.

Ponham no fogo um tacho com água, e quando esta ferver, lancem dentro os talos, deixando-os cozer, até que sejam atravessados facilmente com um alfinete. Em seguida escorram os talos da água em que foram cozidos, coloquem-nos num tacho e deitem sobre eles uma calda fervente. Durante quinze dias fervam essa calda separadamente, e derramem-na, ainda fervendo, sobre os talos. No fim desse tempo a compota estará pronta.

Lettuce Stalks. Choose lettuce stalks that are very long and hard, and clean them carefully, removing all their fibers. After they are very clean, take the thicker ones and put them in a container with cold water.

Put a pot of water on the fire, and when it is boiling, cast in the stalks, letting them cook, until they can be pierced through with a pin. Next, dry the stalks from the water in which they were cooked, place them in a pot and pour over them a boiling syrup. During 15 days boil this syrup seperately, and pou it, still boiling, over the stalks. At the end of that time, the compote shall be ready.

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