Emulsified sauces (was Re: SC - Adamantius in Error)

[david friedman]

At 11:54 AM -0400 9/17/00, Robin Carroll-Mann wrote:

>As it happens, I was looking at _Sent Sovi_ last night.  (The _Libre de
>Sent Sovi_ is a 15th century Catalan cookbook, which is a precursor of
>the Spanish text I've been working with.)  I was working on footnoting
>"almodrote", which is a garlic-cheese sauce.  Here's the relevant part
>(it's the sauce part of a more complex recipe):
>
>and then grate good cheese of Aragon that is fine, and take two whole heads
>of garlic roasted between the coals and then peel them very well and cleanly
>and grind them in a mortar, and then put the cheese in the mortar, and resume
>grinding it all together, and while you are grinding them cast a good spoonful
>of butter into the mortar, with some egg yolks, and grind it all together, and
>when it is all well ground, dissolve it with good mutton broth that is half
>cooled, because if it were very hot it would consume the cheese....
>
>It have cooked this, and it is very thick and garlicy and tasty.

With what kind of food is this sauce used?

Elizabeth/Betty Cook