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Friday, January 15, 2016

LUENGA WITH RECIPE FOR WHITE CAMELINA SAUCE


The Chicken Livers Changed to the Color
Photo by: Lord-Williams
long, abundant. [Nola/Iranzo. 1982:170; and Nola/Pérez. 1994:xxxviii-3:lv-3:lvii-2 etc]

WHITE CAMELINA SAUCE ADAPTED FROM NOLA’S xxxviii-3 SALSA BLANCA CAMELLINA

Ingredients

1 c peeled blanched almonds
2 c  chicken broth
salt to taste
2 chicken livers
¼ c sugar
1 c sour pomegranate juice
½ c white vinegar
1 slice of toast or day old bread[1]
½ tsp cloves
A Unique Gravy to Accompany Chicken
Photo by: Lord-Wiliams
½ tsp nutmeg
1 tsp cinnamon
1 tsp ginger shavings
½ tsp white pepper[2]
juices from roasted chicken


Garnish
¼ c sugar

Preparation

Blanch and peel almonds. Grind them in a food processor. Blend them with chicken broth.  Add salt to taste. Strain them through a cheesecloth and set aside.

Grind chicken livers in a food processor. Pour this into a saucepan. Soak the bread in vinegar and add it to the saucepan with the remaining ingredients. Bring to a boil. Reduce heat and gently boil, stirring continuously until the sauce thickens. 

Serve as gravy with roasted chicken or as soppes with bread. Garnish with sugar before serving.



[1] The Medieval Spanish Chef’s addition.
[2] The recipe calls for long (luenga) pepper. White pepper was used due to the lack of availability of long pepper.


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