Saracen Sauce

[Mark Harris]

G. Tacitus Adamantius said:

>>>>>
Sue Wensel wrote:
> 
> What are the ingredients of your Saracen Sauce?
> 
> Derdriu

Blanched (presumably peeled) almonds, toasted in olive oil until light
brown, cooled, and ground into fairly fine meal. 

<snip>

I don't have a modern redaction at hand, but could probably produce one
pretty easily...
<<<<<

Please do. I'm pretty much a beginning cook, both mundanely and with
period food and can use all the help I can get. For instance, What
does "drawn up" with ... mean?

Thanks.
  Stefan li Rous

PS: Thank you, Gunther for the excellent mail list description in the
introductory message. This is one of the best I've seen from the
several mail lists that I am on.