Sauce of dry proins: Difference between revisions
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==Ingredients== |
==Ingredients== |
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*1c. pitted |
*1c. pitted [[prune]]s soaked in 2/3 cup of hot red [[wine]] |
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*1/2 slice of toast |
*1/2 slice of [[toast]] |
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*18 [[blanch]]ed [[almond]]s |
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*18 blanched almonds |
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*2tsp sugar |
*2tsp [[sugar]] |
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*1tsp ground cinnamon |
*1tsp ground [[cinnamon]] |
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*1tsp red wine vinegar |
*1tsp red [[wine]] [[vinegar]] |
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==Method== |
==Method== |
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Puree everything and add enough of the wine leftover from the soaking plus water as needed to get a good consistancy. Serve with roast meat. |
[[Puree]] everything and add enough of the wine leftover from the soaking plus water as needed to get a good consistancy. Serve with [[roast]] [[meat]]. |
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==See Also== |
==See Also== |
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[[Peerless Kitchen]] |
[[Peerless Kitchen]] |
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[[Category:Recipes]] |
[[Category:Recipes]] [[category:From the Peerless Kitchen]] |
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Latest revision as of 02:03, 13 July 2007
Take proines and steep them in claret wine. Then take out the stones, and stamp them with a few blanched almonds, and a toste of bread soaked in the wine wherein the proines were steeped. Stampe all this together, tempering them with a little verjuice and other bastard wine, or sugar which is better. Then straine them, and put spice unto them, specially sinamon. (Epulario, or, the Italian Banquet, Giovanne de Rosselli, 1545)
Ingredients
- 1c. pitted prunes soaked in 2/3 cup of hot red wine
- 1/2 slice of toast
- 18 blanched almonds
- 2tsp sugar
- 1tsp ground cinnamon
- 1tsp red wine vinegar
Method
Puree everything and add enough of the wine leftover from the soaking plus water as needed to get a good consistancy. Serve with roast meat.
