Thursday, March 11, 2010


Boke of Cookry: Hazelnut Sauce


Copyright Camlann.org and Robert ShellI blogged HERE about Þe Bors Hede Boke of Cookry and the recipe for Frytor of Erbys. Here's another recipe...

COUDRE EN TENS DE NOIS

Middle English

Milke of alemauns • flour of rys • curneles of nuten ifried • gynger itried • sucre vort abaten Þe keneschype • nuten yfried abouen

—"Diuersa Cibaria", London BL Add. 46919 and Anglo-Norman recipes from early 14th century

Modern Translation

Hazel-nuts in season, almond milk, rice flour, friend nut kernels, fresh peeled ginger, sugar to abate the sharpness, topped with fried nuts.

Working Recipe

1 c hazelnuts, chopped
1 Tbsp butter
2 Tbsp rice flour
1 tsp fresh ginger, pared and minced
2 Tbsp sugar
3/4 c white wine
2 Tbsp lemon juice
1/4 cup blanched almonds, pulverized

In a small frypan over medium heat, fry chopped hazelnuts in butter until golden. In a small saucepan, stir wine, lemon juice, almonds, and rice flour until well blended. Add ginger, sugar, and half the fried hazelnuts. Cook over medium heat until thickened. Garnish with remaining hazelnuts. Serve over roasted salmon.


2 comments:

Anna Campbell said...

Actually that's kinda interesting, isn't it? One thing that always surprises me with medieval cookery is that they love to mix the REALLY sweet with the REALLY savory. It's like some Asian cuisines like Thai which I love.

Keira Soleore said...

Fo, yes. Sweet tastes were very much a part of salty main courses. The concept of tarts and fruits at the end of the meals, is well, speculation at best and erroneous at worst. The items were mixed up and sometimes different tastes were in the same dish.