[Sca-cooks] Help with Garlic Sauce ?

[Olwen the Odd]

Greetings Bethra.  I have made this.  I made it ahead of time and made it at
a consistency of a dip which I served with meat and bread.  I baked the
garlic as whole heads and popped them out of the caseings when cooked.  Mash
with a fork and mixed and heated it in a pot with some chicken broth to thin
and smoothen the texture then added the breadcrumbs to thicken it to desired
consistency. Then I chopped up some more garlic raw and if IIRC used
marjoram and basil but did not add those till after I took it off the stove.
When I make garlic dips, etc I usually make them the day before. I prefer to
serve garlic dips warm so I put them in a crock over a tea candle.  Hope
that helps.
Olwen
>Greetings, all
>
>   I'm in process with pre-prep and cooking for my first dayboard and I
>was wondering if any of you had made the Roasted Garlic Sauce from the
>"Medieval Kitchen" - number 99.
>   "Garlic sauce for all meats:  take garlic and cook it in the embers,
>then pound it thoroughly and add raw garlic and crumb of bread, and
>sweet spices, and broth; and mix everything together and boil it a
>little; and serve hot."
>   What I would like to know is if  it could be made ahead, and rewarmed
>(or served at room temp), and if so, can anyone tell me how long it
>keeps ?  I did make some a while back, to check out the taste, but we
>ate it all that night. :-)  I'd like to keep the last-minute cooking to
>a minimum, if I could
>   Thanks everso
>
>Bethra


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