Difference between revisions of "Sauce of dry proins"

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==Ingredients==
 
==Ingredients==
*1c. pitted prunes soaked in 2/3 cup of hot red wine
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*1c. pitted [[prune]]s soaked in 2/3 cup of hot red [[wine]]
*1/2 slice of toast
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*1/2 slice of [[toast]]
*18 blanched almonds
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*18 [[blanch]]ed [[almond]]s
*2tsp sugar
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*2tsp [[sugar]]
*1tsp ground cinnamon
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*1tsp ground [[cinnamon]]
*1tsp red wine vinegar
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*1tsp red [[wine]] [[vinegar]]
  
 
==Method==
 
==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.
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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]].
  
 
==See Also==
 
==See Also==
 
[[Peerless Kitchen]]
 
[[Peerless Kitchen]]
 
[[Category:Recipes]] [[category:From the Peerless Kitchen]]
 
[[Category:Recipes]] [[category:From the Peerless Kitchen]]

Latest revision as of 01:03, 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

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.

See Also

Peerless Kitchen