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Wednesday, March 21, 2018


peacock sauce. With blancmange and mirrauste, Nola believed it was one of the three most important recipes a cook should know. It really was not a sauce but a dish in itself consisting of peacock, capon or hen livers, almonds and toasted bread soaked in vinegar or orange juice, ground and strained. It was seasoned with ginger, cinnamon, cloves, grains of paradise and saffron and sweetened with sugar. [Nola. 1989:xiii-3]

Ingredients (for 5 bowls)

1 lb toasted almonds
2 livers from peacocks, capons or hens
1 c toasted breadcrumbs
1 c orange juice or white vinegar
2 egg yolks for each bowl
salsa fina or mixed spice[1]



Mash almonds in a mortar. Cook livers and mash them in a mortar with the almonds. Soak breadcrumbs in orange juice or white vinegar.  Add them to the liver and almond mixture. Mash this and add egg yolks Add spices and strain the sauce. Put it in a pot with sugar. Taste the sauce. It should be somewhat bitter. Heat and pour into bowls. Garnish with sugar and cinnamon.

[1] 25 gr ginger, 5 gr cinnamon, 3.5 gr white pepper,  3.5 gr cloves, 0.750 gr mace,  0.750 gr nutmeg, 5 gr saffron.

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