Medieval Spanish Chef
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,...
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,...
GARO WITH GARUM, A ROMAN FISH SAUCE RECIPE
Anchovies Photo by: Lord-Williams Gr. garós , Eng. garus. A forgotten a species of the gar family that became extinct. It was make garu...
Owl cake (with a head anyone would eat!) Photo from: neviepiecakes owl. Avenzoar related that if the head is consumed it would sharpen...
CUCHARÓN WITH MARINATED RABBIT RECIPE FROM THE 14TH CENTURY
CUCHARÓN Photo by: Lord-Williams a large wooden spoon 60-70 cms. long used to stir, separate and serve food. See trulione. EN-US; Sá...
CHURRO WITH 13TH C HISPANO-MUSLIM RECIPE
Churros Machine at Paliza St.,... Photo from: NanaNinaFairy churro, today a thick coiled fritter of deep fried dough. Churr...
Slowly Frying Turnovers Photo by: Lord-Williams socarrar , OCast soffreyr, Cat. sosenga, sohenga , Eng to fry slowly over ...
Green and Black Cardomom Photo by: 123rf.com L. Amomum subulatum (awl-shaped of the leaves), Eng black cardamom. This spice is a mem...
CARNE MAGRA DE ESPALDA WITH 13TH C RECIPE OR VEAL BUTT SOPES
DSC_0906 Photo from: JAMankin butt (of meat). Aymeric Picaud, 12 th C author of the first pilgrim’s guidebook on the Way of...
HOW TO POST COMMENTS/COMO SE PUEDE HACER COMENTARIOS
We're On A Mission From Hershey Photo by: andyi A MESSAGE TO YOU MOST VALUED READER/ UN MENSAJE PARA USTED NUESTRO LECTOR MÁS ...
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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