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Monday, January 9, 2012

AYAT (OCat) WITH A 13TH C RECIPE FOR ALIDEM SAUCE

iron spit. [Anón/Grewe. 1982:CXXX:153]

*ALIDEM, CREAM SAUCE WITH GOAT, PORK, FRIED EGGS OR CHEESE, ADAPTED FROM SENT SOVÍ, CXXX QUI PARLADE UN ALIDEM ULS DÓNA A PORC HO A CABRIT HO A HOUS FFRITS E A FFORMATGES AXÍ MATEX, p 153
for 4 persons

Otra salsa descrita y conocida en el medioevo era el 'alidem' elaborada a ...
(Another sauce described and known in medieval times as 'alidem' made . . .)
Photo from: gastrosoler.com
Ingredients

goat, pork, fried eggs or cheese

For the sauce:
1 qt broth
6 finely chopped onions
3 sprigs each of mint, parsley and 1 of marjoram
salt to taste
1 tsp freshly ground pepper
a pinch of saffron
½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ broth leftover from boiled onions
3 eggs
1 tbsp vinegar or verjuice
½ c breadcrumbs

Preparation

If the goat or pork is desired put it on an iron spit or cook the meat in a pot but fried eggs or cheese can be served with alidem sauce. When the meat is half cooked cut it into pieces and sauté it in lard in a pan.

Put broth in a saucepan. Add herbs and onions. When the onions are translucent put them in a strainer and save the water. Put the onions and herbs in a food processer and make a puree. Put them back into the saucepan and add salt, pepper, saffron and spices. Put a little of the water from boiling the onions into a bowl add the eggs and vinegar and beat them. Add them to the onion mixture little by little, stirring constantly. Heat the mixture for a few minutes but do not let it boil. Thicken with breadcrumbs.

Add the meat, fried eggs or cheese to the sauce. Serve in soup bowls.

*See alidem for a variation of this recipe.

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