ranvaig at columbus.rr.com
Fri Feb 24 12:23:43 PST 2012
> > I'm looking for information on a recipe in
> > Rumpolt called Gesipff or Maniade.
I'm also looking for where the name "Maniade" came from. It was
suggested that it was a typo for "marinade" but that seems unlikely
to me. I doubt its a typo because it appears twice, it could be a
changed spelling. But this isn't a marinaded dish.
>This sounds similar:
>Slavic Cooking Sauce or Serving Sauce: Garlic Sauce.
Does he say what the name is, untranslated? It calls for mature nuts
not green ones.
Here is another one from Cariadoc's Miscellany
A Garlic Sauce with Walnuts or Almonds
Platina book 8
To almonds or walnuts that have been coarsely ground add as much
cleaned garlic as you like and likewise, as need be, grind them up
well, sprinkling them all the while so they do not make oil. When
they are ground up put in white breadcrumbs softened in juice of meat
or fish, and grind again. And if it seems too stiff it can be
softened easily in the same juice.
Btw, I found a mail order source for green walnuts
More information about the Sca-cooks