| Aleta - Garlic and Walnut Sauce |
| From Tractatus de modo preparandi et condiendi omnia cibaria. Found in The Medieval Kitchen; Readon, Sabban & Serventi. |
|
Aleata, hoc modo: teruntur allea et mica panis et cum lacte amigdalarum uel nucum distemperatur. Garlic Sauce. Here is how to make garlic sauce: crush garlic and crumb of bread, and moisten with almond or walnut milk. |
|
1 1/3 C
|
Walnuts |
|
2 C
|
Hot Water |
|
1 C
|
Bread Crumbs |
|
1 t
|
Salt |
|
4 Cloves
|
Fresh Garlic |
Place walnuts in a blender and process until partially chopped. Add hot water and process for one minute or so. Strain through a very fine strainer or cheese cloth. Discard ground walnuts. Add bread crumbs, salt and peeled garlic to walnut milk. Blend in blender or with a hand held wand blender. If you wish to make this ahead add everything except the garlic and add the garlic to taste just before serving. You may need to add more walnut milk to get a smooth consistency.
