Medieval Spanish Chef
CENTOLLA WITH 15TH C RECIPE FOR CRAB IN GOLDEN SAUCE
Fresh Spider Crab at the Mercado de Maravillas, Madrid, Spain Photo by: MRSamper Cat cabra , OCat cabre, L. Maja squinado,...
MORENA ONLY FOR FISH LOVERS - 15TH CENTURY RECIPE FOR MORAY EEL
Moray Eel Photo from: Mellie Smith 1. sheaf; pile of straw. 2. L. Muraenidae helena, Eng. moray eel. This is a two and...
ALLS ESQUESOS (Cat) - WITH 14th C GARLIC CHEESE SAUCE RECIPE
OCat anys esquesos , Eng garlic cheese sauce, a variant of almodrote .* It contains the basic ingredients of almodrote , grated cheese and g...
CABEZA DE CERDO WITH RECIPE FOR ROASTED PIG HEAD WITH CHESTNUTS
Photo by: Lord-Williams cachucha, cacheira, cachaza, cachirola (head of pork), pork meatloaf. 1. A Spanish version: the head of the pi...
PART II CHRISTMAS SPECIAL - A MEMORABLE MEDIEVAL SPANISH MENU
PRIOR PREPARATION LEADS TO PROPER EXECUTION The beauty of serving a complicated meal is to prepare as much as possible before hand to pre...
ESPESO, -A, WITH 13TH CENTURY RECIPE FOR CHICKEN IN ROSEWATER SYRUP
Thickened Rosewater Syrup Photo by: Lord-Williams OCast espesso , Eng thick, to thicken. [ Ibn Razīn/Granja. 1960:72:22; Nola 1989: xi...
AJO WITH CREAMED GARLIC SOUP RECIPE
Photo by: Lord-Williams OCat anys, ayns, any, ays ayla, ayl, Cat alls, L. Allium sativum , Ar. thūm , Fr. ail, Eng. garlic,...
CEBOLLA WITH A 13TH C SPICY BREADED MEAT AND ONION DISH
Onions Photo by: Lord-Williams L. Allium cepa , OCat seba, sebes, sabes, Cat ceba, Ar. bişal, Fr. oignon ...
CLAVO WITH 13TH CLOVE ELECTUARY RECIPE
Clove tree Photo from: Spice up the Deal Project OCast clauo de gilof , clavos de girof, girof’¡le, girofla, pimienta prolo...
MARMITE WITH 13TH CENTURY RECIPE FOR TEL KADAYIF/DECORATIVE CREPE NIBBLES
Marmite Photo by: Lord-Williams marmite, earthenware cooking container, stockpot. Today, these are being replaced by teflon pots and...
Monday, February 26, 2018
SALIVATE - SAGE
1. salivate, mouth watering. 2. the adjective for sage, as in Nola’s Sage Omelette. [Nola. 1989:xxxi-3]
Photo from: Lauren Jolly Roberts
RECIPE FOR SAGE OMELETTE p 95 ADAPTED FROM NOLA’S
i-3 TORTA DE HUEUOS QUE SE DIZE
a few sage leaves
Chop sage leaves and mix them with beaten eggs. Heat olive oil in a medium size frying pan. When hot add the egg mixture. Spread it out into the shape of an omelette as thick as possible. Remove from heat and sprinkle with sugar. Serve hot.
LLADONOSA’ RECIPE FOR SAGE OMELETTE p 95
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