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Monday, December 1, 2014

GIROFINA WITH 15TH CENTURY RECIPE FOR CLOVE SOPPES

Cloves
Photo by: Lord-Williams
Cast. jirofina, sauce composed of the spleen of lamb, toasted bread and other ingredients. In accordance with Carroll-Mann, the name appears to have been derived from the word girofle, OCast for clove, the spice dominating the flavor of the dish. Although Nola only calls for “fine spices”. it appears that the amount of cloves should be increased to make the taste stand out.  [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:ftn 79; and Nola. 1989:xxxviii-1]

CLOVE SOPPES ADAPTED FROM NOLA’S #xxxviii-1 SALSA GIROFLINA

Ingredients

3 lamb spleen[1]
1 ½ qts meat broth
4 slices of old toast
12 raw eggs
1 tbsp fine spices[2] except saffron

Garnish

1 tsp ground cloves

Preparation
Girofina For Clove Lovers
Photo by: Lord-Williams


Boil spleens in a pot of meat broth. Remove from pot. Save the broth. Grind the spleens in a mortar or today a food processor.

Toast old bread and soak it in the broth from the spleens. Grind the bread with the spleens and add 8 eggs. When well ground add fine spices and grind altogether. Blend it with the broth. Strain though a large strain, then a smaller one and finally througha cloth into a pot. Cook slowly over low heat. Add four egg yolks and stir constantly until very thick.

Pour into soup bowls, sprinkle cloves on top and serve.




[1] Due to the impossibility of finding this, 14 ½ oz of pork loin with a layer of fat was used as a substitute.
[2] Salsas finas, see blog titled dárselo published November 29, 2013 for recipe.


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