[Sca-cooks] breadcrumbs & grain disheswas:gingerbread

[Deborah Hammons]

I will certainly put it in the thinking process.  As it stands now we aren't
going to have hunk of meat that would be good with this sauce.  But things
change.  I can't make firm plans on the menu until after November 15th, when
all donated wild game has to be in my possession.
Aldyth

On Wed, Sep 9, 2009 at 4:08 PM, Susan Lin <susanrlin at gmail.com> wrote:

> III. "Agliata", roasted garlic sauce.
> Agliata to serve with every meat.  Take a bulb of garlic and roast it under
> the coals (substitute an oven in the current middle ages).  Grind the
> roasted garlic and mix with ground raw garlic, bread crumbs and sweet
> spices.  Mix with broth, put into a pan and let it boil a little before
> serving warm.
>
> Okay - this sounds yummy - what sort of spices do you consider 'sweet'?
> And, since I'm not usually into strong spices - how much?
>
> Shoshanna
> (Mistress - this sounds like it would be yummy at Hunter's Feast!!)
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