[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
adulterated.
Ranvaig
More information about the Sca-cooks
mailing list