|Pomegranate - The Jewels|
Photo from: Soma Rathope
small seed grains contained in pomegranates. These are sour and usually dried to reduce the size. They and pomegranate juice were used in sauces in which the cinnamon flavor dominated. Generally, 8the sauces were served with roast fowl. [Nola. 1989:xxxi-1; and Nola/Pérez. 1994:198-199]
SAUCE FROM SOUR POMEGRANATE JUICE ADAPTED FROM NOLA #xxxi-1 SALSERON DE ZUMO DE GRANADAS AGRAS
1 c seeds from sour pomegranates
1 hen’s liver
8 egg yolks
1 oz cinnnamon
4 oz sugar
|A Simply Gourmet Sauce!|
Photo by: Lord-Williams
Remove the seeds from the pomegrantates and thoroughly extract the juice from them. Grind a roasted hen’s liver in a mortar or food processor with 8 egg youks. (When well ground strain through a woolen cloth.) Pour this into a pot or earthenware dish. Add ground cinnamon and after heating it add sugar.
When the sauce thickens remove it from the heat and serve it with fowl instead of peacock sauce. This is a recipe that can be made quickly.