Difference between revisions of "Sauce of dry proins"

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Revision as of 13:58, 12 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)


  • 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


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