t.d.decker at att.net
Fri Feb 24 11:54:49 PST 2012
This appears to be similar to Aleata, a walnut-garlic sauce, from the
Tractus de modo preparandi et condiendi omnia cibaria. It uses crushed
garlic and bread crumbs softened with almond or walnut milk. There are also
similarities to a couple of white sauces. The unripe walnuts and almonds
doesn't fit it to anything with which I am familiar.
----- Original Message -----
I'm looking for information on a recipe in
Rumpolt called Gesipff or Maniade. A cold
Italian sauce of unripe walnuts and almonds,
bread crumbs, garlic, and broth. It's given
twice, once for beef roast, once for capon. I'm
not that familiar with the Italian corpus, does
anyone recognize this?
Ochsen 53. ...Vnnd man nennet es das weisse
gesipff/ auff Welsch Maniade/ is ein gut herlich
And one calls it white gesipff / in Italian called maniade/
Kappaun 22. ...Die Speiß nennt man auff Welsch Maniade.
In Italian one calls this dish maniade.
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