|Photo by: Susanna_q|
GARLIC AND CHEESE SAUCE ADAPTED FROM SENT SOVÍ #CXXXXIIII QUI PARLA CON SE FFA ANYS ESQUESOS, p 163
4 tbsp drippings from roast of fowl
3 cups broth or water
1 cup mature manchego cheese grated (Cheddar, parmesan or other sharp cheese can be used )
4 slices baguette size rounds of white bread ½” thick
2 garlic heads
Preparation - If a sharp white cheese sauce is desired for roast chicken, capons, geese, hens or partridges make it in the following manner:
Place a pan under the roasting fowl to catch drippings. Mash white bread in mortar. Add garlic cloves and mash well. Add grated cheese and mash like alioli slowly adding ingredients and mashing without stopping. Add 1 c cold water or broth and mix. Add 2 cups hot water or broth and continue to mix. When the capons are done, remove them from the oven and carve them. Put the meat in the mortar with the cheese sauce. Pound this hard. Then take drippings for the capons and add them with 2 tbsp lard to the mixture. When well mixed pour the contents into individual bowls. If a potaje is not desired, make the sauce thicker by adding less water or broth to make the appearance like alioli or mayonnaise.
*See blog titled almodrote, published August 23, 2011 for Nola's recipe, blog titled capírotada published September 8, 2012 a Sent Soví version, blog titled cerdo lechon published February 11, 2012 for another Sent Soví version and esparcita published April 25, 2014 for Villena's.