[Sca-cooks] Maniade

[Sharon Palmer]

>  > 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
http://www.pbm.com/~lindahl/cariadoc/sauces.html
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
http://www.localharvest.org/naturally-grown-green-walnuts-C8675

Ranvaig