[Sca-cooks] ISO of Recipe for Pomagrante Sauce

[grizly]

-----Original Message-----
I have found many mentions of pomagrante Sauce in a few french books but can
not fine a recipe for it.. anyone have one?

  Lisabetta >>>>>>>>>>>>>>>>>



Another I found from a different feast:

  Libre del coch/The Original Mediterranean Cuisine by Barbara Santich

Primary Source:
Salcero Para Perdius O Gallines En Ast: Ametles belles e blanques e pcar-les
has be en un moter. E quant sien ben picades, destempra-les ab suc de
magranes agres.  E apres met in lo morter sucre polvorizat, canyella e
gingembre, perque la sua color e sabor vol tirar casi canyella. E no la cal
passar per nengun cedac.  E vet asi tot fet.

Translation: Take fine white almonds and grind them well in a mortar.  And
when they are well pounded, blend with the juice of sour pomegranates.  Then
ass to the mortar powdered sugar, cinnamon, and ginger, because in the
colour and flavour cinnamon should predominate.  And this sauce does not
need to be strained.