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Wednesday, December 4, 2013

DE BUENA MANERA WITH 15TH CENTURY RECIPE FOR MUSTARD SAUCE


 
Ingredients Equally Blended and Geing Strained
Photo by: Lord-Williams
rhythmically, calmly, little by little, equally. [Nola. 1989:l-1: lxvii-3; Nola/Pérez.1994:193]

MUSTARD SAUCE ADAPTED FROM NOLA'S l-1 MOSTAZA

Ingredients

1 tbsp mustard seed or 1 ¼ tbsp ground
1 c peeled peeled toasted almonds
1 slice of bread without crust
½ c meat broth
½ c lean broth without fat
salt to taste
2-3 tbsp honey
2 tbsp vinegar


Preparation

Mustard and Almond Milk Perfectly Blended
Photo by: Lord-Williams
Grind mustard seed and almonds in a food processor. When well ground add the meat broths. Add salt to taste. Mix well and strain through a cheesecloth

When blended in a good manner in order that it not be thin, add bread grind again. Heat honey and add this to the broth. Add vinegar and blend well.   

Serve with meat such as beef, pork or chicken wings.


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