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Wednesday, October 31, 2012

CERDA WITH PORK IN ALIDEM, A CREAM SAUCE



This Sow was Sacrificed by Mistake
the Slaughterman didn't know she was pregnant
Photo by: Lord-Williams
guarra de cría, sow, female destined for breeding. [Pers. Memories. Slaughters Mostoles. 2000-2001:2003]

ALIDEM [CREAM SAUCE] WITH COOK’S CHOICE OF MEAT ADAPTED FROM SENT SOVÍ CXXVIIII QUI PARLA CON DEU FFER ALIDEM EN CARN DE QUALSEVULLA CONDISIÓ[1], pp 151-152

Ingredients

1 lb pork
2 c meat broth
1 egg
½ tsp ginger
¼ tsp saffron
Straining Alidem
Photo by: Lord-Williams
½ tsp freshly ground pepper
1 c verjuice[2]
3 egg yolks

Preparation

Boil the meat in broth for 20 minutes or until broth is reduced to ¼-1/2 c. Add spices and bring to a boil. Reduce the heat to simmer.

Remove meat from the pot. Beat the yolks, mix them with the verjuice and add them to the pot stirring continuously until thick.  Strain this into a serving bowl or gravy boat. Serve hot with the meat as a sauce or a soup.

Alidem Sopes with Pork
Photo by: Lord-Williams
Also, this sauce can accompany kid chicken and small birds, fried eggs and pies.   


[1] See blog titled alidem published on August 2, 2011, which was adapted from Sent Soví’s recipe CXXX and Nola’s #xxxi-2 and blog titled arca published on January 9, 2012, which gives another adaption of the recipe above using chicken instead of pork.  from Sent Soví’s CXXXIIII for another version of alidem also using chicken.
[2] 100% grape juice with no sugar was used.

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