Sent Sovi

Sent Sovi Recipes

XVII

Mushroom Sauce

If you want to make sauce of mushrooms that are boiled, pressed and fried with oil, make the sauce like this; take onion, parsley, vinegar, and spices, and mix it with vinegar and a little water. Make pieces of the mushroons, to fry, or serve with a fried mixture, and then put them in their sauce, or serve them grilled with salt and oil.

Notes:

* “take ... water” the onions, parsley and spices with a little viengar, have to be ground as detailed in Libre de potatges, 145; the resulting mixture is dissolved with vinegar -- or wine, according to the Libre d’aparellar (17) -- and with a little water.

* “or serve ... oil” it is possible that this recommendation indicates a different way to serve the mushrooms, cooked on the grill and with salt and oil as condiments, and not fried with the sauce described; in the same way, the recommendtion made just above (or serve with a fried mixture) survely suggest the possiblity, as an alterntive to serving them with sauce, or addit the mushrooms to a sofregit.

XVIII

Garlic Cheese

If you want to make garlic cheese, take dry white cheese and grind it together with garlic. When it is well ground, put in a little oil or mix it with lukewarm water that has not boiled.

If you put in four or five egg yolks, it will be even better, especially if it is served with meat.

Notes:

* Garlic Cheese: sauce made with garlic, cheese, and water, and sometimes also eggs; it is a dish similar to cheese sauce (almadroc; see below, recipes number XXV and LXV) As the name indicated, the origin of the sauce is Castilian, and is also knows as alls esquesos, as we read in recipe LXV.

XXV

Cheese Sauce

Cheese sauce; take grated cheese, fround with two or three garlic cloves, and drind it firmly. Then it is well ground, mix it with lukewarm water; and when you beat it do not stir the pestel in a circular motion, as it will immediately unbind, but do it only in an up and down motion. It should be rather thick.

Notes:

* Cheese sauce: sauce made with garlic , cheese and water, and sometimes other ingredients such as almond milk, hardboiled egg yolk, oil, lard or spices. In recipe LXV there is another version, for roast partridge or chicken. Almadroc is a dish similar to the allos quesos in recipe XVIII