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Saturday, October 23, 2010

AGALURA, SALSA - 15th C ALMOND SAUCE RECIPE

Almond Sauce 
Photo By: Lord-Williams
Cat agua-lura, agura, Cast aguado (watered down, which refers to the vinegar diluted with wine), Eng agalura sauce, almond, raisin sauce. It similar to the traditional peacock sauce using almonds, vinegar, egg yolk, cinnamon and spices. Note: as per my recipe (adapted from Nola) below, animal products such as eggs were prohibited by the RC Church during Lent. [Nola. 1989:xl-3]

ALMOND SAUCE RECIPE ADAPTED FROM NOLA
xl-3 SALSA AGALURA PARA UNA ESCUDILLA

For 4-6 persons

Ingredients:

1/4 cup almonds
2 tsp olive oil
3/4 cup sweet wine
1/4 cup vinegar
1 egg yolk (2 tbsp breadcrumbs soaked in the vinegar if Lent)
1 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp ground ginger
1/8 cup chopped raisins (chop with breadcrumbs if Lent)
sugar to taste

Preparation:

Shell almonds, boil in water and remove skins. Fry them in olive oil or roast them. When golden brown chop them in a food processor. Add egg yolk, cinnamon and other spices, wine and vinegar.  When thoroughly mixed strain them through a fine sieve or cheesecloth.  Add raisins. Heat to thicken but do not let it boil. It may be necessary to add sugar to taste as modern palates are not accustomed to the acidness in vinegar. Serve with chicken or other poultry.

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