SC - Re: Welcome to sca-cooks

[Philip & Susan Troy]

ChannonM at aol.com wrote:
> 
> The recipe in question was used by my Laurel, Mistress Dulcinea (ok,
> actually, it's Baronessa Maestra Dulcinea Maria Magdalena Von Mulhberg et
> Aguilar- I just like to do that :)  It is as someone has already pointed out,
> made with bread crumbs, grapes and almonds and garlic- pretty tasty- I
> remember putting it together for the Coronation of Rebecca and Branos. She
> hasn't found her recipe (it is in the dredges of her basement), but I am
> actually looking for the article in the Smithsonian that links it to an
> ancient Roman recipe.

Oddly enough, this sounds like the ingredients for more than one of
Platina's garlic sauces, and if you discount the technicality that they
were written and compiled in the 15th century, they _are_ Roman
recipes... ;  ) .

I wonder if somebody skimmed through the article really quickly and
missed the 15th-century part?

No? 

Just a shot.

 
Adamantius
- -- 
Phil & Susan Troy

troy at asan.com
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