Patina de Sabuco
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Original RecipePatina de Sabuco (from Apicius' De Re Coquinaria)Aliter: patina de sabuco calida et frigida: accipies semen de sabuco, purgabis, ex aqua decoques, super colum exsiccabis, patinam perunges et in patinam compones ad surcellum. adicies piperis scripulos VI, suffunde liquamen, . . . postea adicies liquaminis cyathum I, vini cyathum, passi cyathum, teres, tum in patinam mittes oleum uncias IV, pones in thermospodio et facies ut ferveat. cum ferbuerit, franges postea ova VI, agitabis et patinam sic obligabis. cum obligaveris, piper asparges et inferes. TranslationA dish of elderberries, either hot or cold, is made in this manner:2 take elderberries3 wash them; cook in water, skim and strain. Prepare a dish in which to cook the custard4 crush 6 scruples of pepper with a little broth; add this to the eldeberry pulp with another glass of broth, a glass of wine, a glass of raisin wine and as much as 4 ounces of oil. Put the dish in the hot bath and stir the contents. As soon as it is getting warm, quickly break 6 eggs and whipping them, incorporate them, in order to thicken the fluid. When thick enough sprinkle with pepper and serve up. Modern RedactionIngredients
6 bunches of elderberries (or a mix of 75g blackcurrants and 75g blueberries) Method:If using elderberries, remove the fruit from the stems with a fork. Wash them properly then add to a saucepan with just enough water to cover and simmer until softened. Drain and pour into the base of a shallow baking dish. Menawhile add the pepper, Liquamen, wine and Passum to a saucepan mix well before adding the olive oil. Then bring the entire mixture to the boil. At the point where the mixture is just boiling add the eggs one by one and stir to mix everything together. Pour on top of the elderberries in the baking dish and place un-covered in an oven at 160°C for about 40 minutes. When set sprinkle with pepper and serve. (Alternatively allow to cool, place in the fridge and serve cold.) |
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Other recipes with elderberries and white wine as primary ingredients: Kykeon Carotae et pastinacae Lyonnaise Sauce II Conchicla Cum faba Creole Mustard Aliter pisam sive fabam Pears with Cinnamon and Wine Tybaris Pullus Vardanus In porcello lactante Pullum elixum cum cucurbitis elixis Moroccan Spiced Lamb Shanks Gustum de praecoquiis Roast Chicken with Mastic Sauce Kir Cocktail Lepores Patellam ex holisatro Minutal marinum Slete Soppes Lyonnaise Sauce Clarrey Syllabub Elderberry Melomel Mead Lamb Chops with Pepper Sauce Connynges in Clere Broth Patina de Sabuco Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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