[Sca-cooks] EK 12th Night

[Susan Fox-Davis]

Garlic?  <ears perk up>  Bring it on!

Selene

Philip & Susan Troy wrote:

> >Hey, did I miss these?  In particular, the excellent garlic sauce, which
> >my whole table happily sopped up the whole bowl of?
> >
> >(If not your recipe, a source note so I could go chase it?  I remember
> >talking with you after the feast about the garlic sauce, but durned if I
> >remember where you said it was from.)
>
> No, you didn't miss these. Real life intervention, etc. I expect to
> start posting the recipes a few at a time this week, unless
> unforeseen rannygazoo occurs.
>
> The garlic sauce was sauce gauncile, from Ashmole 1439, a.k.a. Book
> Three (of five) of the _Two_ 15th-Century Cookery-Books ;-)
>
> Basically it is a garlic flavored, saffron-colored, white sauce, one
> of the few in the Anglo-French medieval recipe corpus that is
> thickened with flour. I cheated, when I wanted to speed things up on
> the day, so instead of cooking the garlic till it was completely
> soft, I strained most of it out, pureed it, and returned it to the
> sauce. Under other circumstances I might have done it differently,
> but it apparently did the job.
>
> Adamantius
> _________________________________________