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Friday, March 24, 2017

PEBRADA WITH 15TH CENTURY RECIPE FOR PEPPER SAUCE FOR WILD GAME

Pepper Sauce Just Strained
Photo by: Lord-Williams
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Cat pebre, Eng all sauces containing pepper; thick sauce for cranes, geese, hare or rabbit and pork such as spare ribs made with pepper, vinegar, saffron, cloves,  and other species. Also, it can be served with roast kid. It is like pepper sauce as pepper is a main ingredient. [Anón/Grewe.1982:LXXXIII:119: LXXXIIII:120: CCXII:211-212 etc; ES: Medieval Spanish Chef. Angelote espinudo posted Oct 10, 11  Choca perdiz. Posted Dec 28, 12; Corvina posted Aug 21, 13; and Nola. 1989:xl-1:li-3; Nola/Pérez. 1994:205]

PEPPER SAUCE FOR WILD GAME ADAPTED FROM NOLA’S li-3 PEDRADA PARA SALVAJINA

Ingredients

Pepper Sauce with Boar Sausages
Delicious!
Photo by: Lord-Williams
⅓ c almonds
⅓ c pine kernels
⅓ c hazelnuts
1 slice of bread
¼ c vinegar
4 hard boiled egg yolks
1 qt meat broth[1]

3 ½ oz wild game
½ tsp white pepper

Preparation

Peel almonds. Toast all the nuts and put them in a good processor. Grind well. Add bread soaked in a vinegar that is not too sour. Add egg yolks and broth and blend this with the nuts and bread. Strain this into a pot.

Select a slice of wild game and grind it. Add this to the nuts and add pepper. Add eggs and egg yolks.  

Heat the mixture until it boils. Then remove from heat. Taste to insure that the pepper is the dominating taste of sauce for that is why it is called Pepper Sauce.


[1] The Medieval Spanish Chef’s addition as it appears that the scribe accidentally omitted this ingredient.

NOLA’S li-3


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