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Monday, December 12, 2016

ONZA WITH 15TH CENTURY FOR WHITE SAUCE

ounce. One ounce weighs eight drams and  12 apothecary ounces equal 1 poundSee dracma and salsas finas. [ES: Carroll-Mann. Guisados 2-art. Jun 6, 01:10:ftn 12; Nola. 1989:xii-2:xii-3:xxxvi-3 etc; and Nola/Pérez. 1994:82]

WHITE SAUCE ADAPTED FROM NOLA’S xxxvi-3 SALSERON BLANCO DE SALCERO BLANCH


Nola's White Sauce
Photo by: Lord-Williams
Ingredients

1 c almonds[1]

6 c  chicken or mutton broth
1 oz whole cinnamon tubes

1 bunch of mint

1 oz sugar

Preparation

Boil almonds in water, Peel them and grind them well in a mortar; then blend them with 3 c lean fat free mutton or chicken broth. Strain them through a woolen cloth and set aside.

Put the remaining broth in a pot and bring to a boil. Add whole cinnamon and mint tied together. Bring to a boil again. Remove mint and cinnamon. Add sugar and the almond milk. Bring to a boil. Reduce heat and gently boil. When it begins to thicken remove from heat and pour into four dishes.


[1] Nola says 3 lbs.

NOLA’S xxxvi-3 SALSERON BLANCO 







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