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Saturday, October 23, 2010

AGUA BENDITA WITH RECIPE FOR HOLY WATER SAUCE FOR FISH OR CHICKEN

ELEVEN MADISON PARK_SNAPPER
(In "Holy Water")
Photo By: http://restomanifesto.com/european/french/eleven-madison-park
"Holy Water," ginger and sweet marjoram distilled in water. In the Middle Ages it was a sauce made with half a glass each of rosewater and sorrel, verjuice and a little of sweet marjoram as seen above. It was served on sturgeon or other fish. It is not known whether it is of French or Italian origin. It was sprayed on French fritters served at one of Suero Quiñones’s banquets during his 1434 tournament in Leon, Spain. [Alonso Luengo. 1994:41; and Villena/Calero. 2002:114]


HOLY WATER SAUCE FOR FISH OR CHICKEN FROM THE ARCHIVES OF THE SPANISH MEDIEVAL CHEF

½  c rosewater
1 c verjuice
½ cups chopped sorrel incuding stems
1 tbsp fresh sweet marjoram  chopped
1 tsp grated ginger

Steep the sorrel in the rosewater and verjuice. Strain this through a cheesecloth. Return to heat and stir in sweet marjoram and ginger. 

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