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Caudele Almaunde - A Nut Dish Served As A Vegetable (Dres

check, ethnic, medieval, salads

2 cup almonds; coarse-ground
2 cup ale
1 cup water
1/4 teaspoon saffron
2/3 cup brown sugar
1/2 teaspoon salt
1/2 cup toasted bread crumbs
1 cup currants
----GARNISH----
1 tablespoon fresh basil or dill; snipped finely

Bring to a boil, then slowly simmer the almonds, ale, and water in a soup pot for 30 minutes. Add saffron, sugar, salt, breadcrumbs, and currants. Continue simmering for 10 minutes, stirring occasionally. Serve hot, garnished with basil or dill Author's Note: Apparently served as today we would eat 'stuffing' accompanying a roast capon or turkey, almond caudle was neither soup nor sauce, but a side dish for sliced meat or hard cheese. From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. 1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett

Yield: 1 dressing

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