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
+
*1c. pitted prunes soaked in 2/3 cup of hot red wine
1/2 slice of toast
+
*1/2 slice of toast
18 blanched almonds
+
*18 blanched almonds
2tsp sugar
+
*2tsp sugar
1tsp ground cinnamon
+
*1tsp ground cinnamon
1tsp red wine vinegar
+
*1tsp red wine vinegar
  
 
==Method==
 
==Method==

Revision as of 07:48, 16 April 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.

See Also

Peerless Kitchen