[Sca-cooks] Help with Garlic Sauce ?

[Sue Clemenger]

Oh, heck yes, it can be made ahead of time and reheated...it's
absolutely wonderful stuff, too.  I was doing some experimenting with it
last fall? last winter? and ended up with a big batch of it that I kept
in my fridge and just spooned it onto slices of chicken or
whatever....yummmmm.
--Maire, serious, serious garlic fan

Bethra Spicewell wrote:
>
> 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
> ___
> Christina Elisabeth de la Griffon Riant
> Barony of Stonemarche   EK
>
> __________________________________________________
> Terrorist Attacks on U.S. - How can you help?
> Donate cash, emergency relief information
> http://dailynews.yahoo.com/fc/US/Emergency_Information/
> _______________________________________________
> Sca-cooks mailing list
> Sca-cooks at ansteorra.org
> http://www.ansteorra.org/mailman/listinfo/sca-cooks