[Sca-cooks] Mirrauste

Sharon Palmer ranvaig at columbus.rr.com
Mon Dec 5 15:32:20 PST 2011

>  >From De Nola:
>"Sauce for mirrauste is made in this manner.  Take a pound of almonds,
>and four ounces just for five dishes
>Also, how many squabs and how many pullets or hens can one really have
>in a dish that serves five? (And does this odd discrepancy explain
>some of the other quantities?)

I suspect that each dish is for a "mess" of four.  So five dishes 
would be twenty people.

The cinnamon would be true cinnamon, milder than the cinnamon used in 
the US.. and if they bought it already ground might be quite 


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