Wednesday, February 2, 2011

Boke of Cookry: Rose Sauce

Copyright and Robert ShellLast year, I blogged HERE about Þe Bors Hede Boke of Cookry and the recipe for Frytor of Erbys. In keeping with the food theme for this week, here's another recipe...

Rosee Sawse

Middle English

Anoþur mete þat hatte rosee • Nym a poyne of rose leues oþer two & grind in an morter wel & soþþen wyþ milke of alemauns tempre • oþer wiþ milke of cow • & do a lutel wastel bred & lye wel wiþ speces & ayren icolored wiþ saffroun & cast a lef oþur two & soþþen adres

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

Modern Translation
Another food called rosee: Take a handful or two of rose telas and grind them well in a mortar, and then mix with almond milk or cow milk, and add a little fine white bread, and season is well with spices and eggs colored with saffron, garnish with a petal or two, and then send it forth.

Working Recipe

1/2 cup rose petals, lightly packed
1/2 cup soft breadcrumbs
1/4 tsp ground cinnamon
1 egg, beaten
pinch saffron, crumbled in almond milk

Almond Milk
1/2 cup white wine
1/2 cup finely chopped blanched almonds
2 Tbsp honey

rose petals

In a medium saucepan, whisk almond milk together. Warm slightly. Dissolve saffron. Rinse and dry petals; remove white base from each petal. Chop finely. Mix chopped petals with the almond milk and all the remaining ingredients. Cook over low heat, stirring constantly, until thickened. Serve over roasted salmon garnished with additional rose petals.