SC - Lemon Sauce, Sent Sovi
lilinah at earthlink.net
lilinah at earthlink.net
Thu Nov 30 14:51:30 PST 2000
I'd like to make the Lemon Sauce from Sent Sovi for the Boar Hunt.
Robin Caroll-Mann sent a "synopsis" to the list and i've faked it
from there, not knowing what the proportions are really supposed to
be.
It's to be served with Chyckens in Gravye from "Forme of Curye"
(chickens, cooked in broth with ground almonds, ginger, and a little
sugar) and Rice from "Forme of Curye" (rice cooked in broth and
almond milk) in the First Course.
I plan on 10 cut up chickens for 80 people and 20 cups raw rice, so
i'm guessing 36 cups will be enough. Does this look reasonable?
Lemon Sauce
Catalan, Libro de Sent Sovi, 15th c.
36 cups
12 cups almonds, ground
24 cups chicken and vegetable broth
1/2 lb currants
salt as needed
2 tsp saffron
3/4 cup powdered ginger, or less
12 cups fresh lemon juice
18 cups sugar
Drain the broth from the chickens when they are cooked and add
vegetable broth to make 24 cups. Make almond milk with broth. Add
remaining ingredients and simmer until sugar is dissolved and sauce
is well flavored.
Thanks for any help - the Feast is on Sunday December 10
Anahita al-shazhiyya
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