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Monday, May 14, 2018

SEA WITH NOLA'S RECIPE FOR GOOSE SAUCE

to be permanently as opposed to este, to be temporarily as in “the meal should be (este, temporarily) good if it can be (sea, permanently) lamb.” [Anón/Huici. 191965:133:91.Nola. 1989:xiii-3:xxiii-2:xiiii-2 etc; and Nola/Pérez. 1994:209-110]

For Nola’s recipe xxxvi-1 see the Medieval Spanish Chef’s blog titled “higo” published September 3, 2015. 

NOLA’S GOOSE SAUCE THAT SHOULD BE SWEET AND SOUR ADAPTED FROM xxiii-2 SALSA DE ANSARONES

Sweet and Sour Goos Sauce
Photo by: Lord-Williams
Ingredients

½ c almonds
2 goose or chicken livers
1 qt chicken broth
1 tbsp sugar
1 tsp mixed spices

Garnish
1 tbsp sugar 
½ tsp cinnamon

Preparation

Select shelled almonds and mash them in a mortar. After that boil goose or chicken livers in chicken broth. Mash the livers with the almonds and then blend them with chicken broth. Strain this into a pot with sugar and stir with a spoon. Add mixed spices, except saffron. The sauce should be sweet and sour. Pour into soup bowls and sprinkle with sugar and cinnamon.

NOLA’S xxiii-2 SALSA DE ANSARONES
















































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