No subject

Found in The Medieval Kitchen; Readon, Sabban & Serventi.

Aleata, hoc modo: teruntur allea et mica panis et cum lacte amigdalarum uel
nucum distemperatur.

Garlic Sauce. Here is how to make garlic sauce: crush garlic and crumb of
bread, and moisten with almond or walnut milk.

1 1/3 - Walnuts

2 C - Hot Water

1 C - Bread Crumbs

1 t - Salt

4 Cloves - Garlic

Place walnuts in a blender and process until partially chopped. Add hot
water and process for one minute or so. Strain through a very fine strainer
or cheese cloth. Discard ground walnuts. Add bread crumbs, salt and peeled
garlic to walnut milk. Blend in blender or with a hand held wand blender. If
you wish to make this ahead add everything except the garlic and add the
garlic to taste just before serving. You may need to add more walnut milk to
get a smooth consistency.

> Also sprach Devra at aol.com:
> >Sauce of walnut and garlic--doesn't that sound like that
> >Egyptian-Middle Eastern sauce for fish?
> >
> >Devra
>
> Yep. Also Spanish and Greek...
>
> Adamantius