[Sca-cooks] Pennsic Potluck, revisited

[kingstaste at mindspring.com]

I LOVED this dish.  I was packing up to leave and so the only thing I
brought was some marzipan I had played with at Olwen's.  I was pretty
hungry, and feel like I ate my share and perhaps 2 other people's worth of
this salmon - it was delish.  So what do you think it means when it says the
sauce should be black?  It doesn't appear to have enough raisins to make it
that dark, and the nuts wouldn't do it, so does that refer to something
other than the color?
Thanks for making this, it was yummy!
Christianna

GOOD ESCABECHE

Take a crustless piece of bread soaked in white vinegar, and take blanched
almonds, and toasted hazelnuts, and pine nuts, and grind everything
together until it is well-ground; and when it is ground, blend it with fish
broth,
and then strain it through a woolen cloth; and then take a few raisins with
the
seeds removed, and grind them well with the other things, and set it to
cook.
 And cast in the pot all fine spices and saffron, because the sauce ought to
be very deep in color, and sweet in taste, and black; however, the sweetness
should be from honey.



The fish was well-received (except by one lady who didn't like salmon to
begin with), and only a few spoonfuls were left of the 2.5 pounds I cooked.
All in all, I consider it a success, and would definitely make it again.


Brighid ni Chiarain