Caudele Almaunde - A Nut Dish Served As A Vegetable (dres Recipe
Yield: 1 DressingRecipe by luhu.jp
Ingredients:
2 cup: Almonds, coarse-ground
2 cup: Ale,
1 cup: Water,
1/4 tsp: Saffron,
2/3 cup: Brown sugar,
1/2 tsp: Salt,
1/2 cup: Toasted bread crumbs,
1 cup: Currants,
GARNISH
1 tbsp: Fresh basil or dill, snipped finely
Directions:
Bring to a boil, then slowly simmer the almonds, ale, and water in a
soup pot for 30 minutes.
Add saffron, sugar, salt, breadcrumbs, and currants. Continue
simmering for 10 minutes, stirring occasionally.
Serve hot, garnished with basil or dill
Authors Note: Apparently served as today we would eat stuffing
accompanying a roast capon or turkey, almond caudle was neither soup
nor sauce, but a side dish for sliced meat or hard cheese.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Source from luhu.jp
soup pot for 30 minutes.
Add saffron, sugar, salt, breadcrumbs, and currants. Continue
simmering for 10 minutes, stirring occasionally.
Serve hot, garnished with basil or dill
Authors Note: Apparently served as today we would eat stuffing
accompanying a roast capon or turkey, almond caudle was neither soup
nor sauce, but a side dish for sliced meat or hard cheese.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN
0-8076-0832-7 Typos by Jeff Pruett
Source from luhu.jp