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Llimonea (Lemon Sauce)

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Original: Si vols fer limonea áb brou de galliiies, fets let de nietles pelades e mit la a coure en uiia bella olla ah species moltes, gingibre e saffra e molt sucre blanch e such de gallines, e fe la molt bollir. E si hi vals metra millor comollat, pots hi metra una ala de gallina be fortmeiit picada que no y parega. Aquesta salsa deu esser acolorada e deii se donar ab gallines d ast ho de olla, e deu hi haver molt sucre e such de limons, eii guisa que la uiia tir 1 altra, e assabora ho de ." sal e de agror e de dolcor. [El Llibre de Sent Sovi, LXI, Ed. Luis Faraudo de Saint-Germain, c.1325, 1952] Translation: If you want to make lemon sauce, make almond milk of peeled almonds with chicken broth.  Cook it in a good pot with ground spices, ginger and saffron, and a lot of white sugar and lemon juice.  And let it boil a lot.  If you want to put in a better ground substance, you can put in a chicken wing that is well minced, strongly enough so that it is not noticeable.  This sauce