Medieval Spanish Chef
SOBRECOH -CHEF'S WHITE APRON
Little Chef Makes Waffles Photo from: Colleen Proppe sobrecoch , long white apron worn by cooks. It became mandatory for cooks in the i...
SIROPE WITH A 13TH CENTURY RECIPE FOR GREAT CHEERING SYRUP
Pouring Syrup Photo by: Lord-Williams Ar. sharab (wine or other beverage), Eng. syrup, a thick sweet liquid concentrated...
SISÓN, LITTLE BUSTARD
Little Bustard Photo from: Peter Beesley OCast. seysón, sysón , susón, L. Tetrax tetrax , Eng. little bustard. These are me...
Slowly Frying Turnovers Photo by: Lord-Williams socarrar , OCast soffreyr, Cat. sosenga, sohenga , Eng to fry slowly over lo...
Rolling out Kneaded Dough Photo by: Lord-Williams ablandarlo , OCast souarlo, Eng.to knead...
SIFIUM WITH ROMAN RECIPE FOR SILPHIUM SAUCE
Compass Plant (Silphium laciniatum) Photo from: Chcuk Kime L. silphium ( Firula narthex ) , Ar. anjudān, Fr. silphium , Eng. silph...
Breaded Fish with Flour and Water Paste A Duty of te Kitchen Helpers Photo by: Lord-Williams OCast sollástrico , Eng. kitchen helpers...
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,...
FUMARÍA WITH 13TH CENTURY RECIPE FOR FUMATORY SYRUP
White Ramping Fumitory (Fumaria capreolata) - closer view of flowers. Lynmouth, Devon Photo from: ikb hierba de conejo , palomill...
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,...
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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