Elizabethan Era recipes - Garlic sauce
Click here to view a printable version - requires PDF viewer1 cup blanched Almonds
5 Large cloves of Garlic
1 Tablespoon of ice water
1 half cups of Chicken stock
2 tablespoons of bread crumbs
1) Place Almonds, garlic and Ice water in a blender and whirl until Almonds are coarsely ground.
2) In a saucepan bring to the boil. Add Almond mixture and bread crumbs stir to a blend
3) Simmer uncoveed for 10 minutes, stirring occasionally
Yield 1 and half cups.