Salsa alba
Salsa alba,[1] antiquitus ius candidum,[2] Francogallice sauce blanche,[3] est conditura in arte coquinaria mediaevali saepissime adhibita. Ius eiusdem nominis in arte coquinaria Francica hodierna inter iura materna accipitur.
Praecepta duo saeculo fere quinto in libro cuius titulus est Apicius sive De re coquinaria conscripta sunt:
- Ius candidum in avem elixam: piper, ligusticum, cuminum, apii semen, ponticam vel amygdala tosta vel nuces depilatas, mel modicum, liquamen, acetum et oleum ... Ius candidum in ansere elixo: piper, careum, cuminum, apii semen, thymum, cepam, laseris radicem, nucleos tostos, mel, acetum, liquamen et oleum.[4]
Saeculo XIV ineunte praeceptum in Latinitate coquinaria ab auctore Libri de coquina datum est:
- De salsa alba: salsa alba pro carnibus castratinis uel porcinis: accipe agresta et tere; et succo extracto, recipe grana que sunt intus et tere in mortario cum zinzibere et parum de alleis; et cum eisdem tere amigdalas, et distempera cum agresta. Quam si habere non poteris, sumas, loco eius, succum citranguli uel alterius acri.[5]
Notae
[recensere | fontem recensere]- ↑ "Salsa alba": Liber de coquina
- ↑ "ius candidum": Apicius
- ↑ "sawse blaunche": Forme of cury
- ↑ Apicius
- ↑ Liber de coquina
Bibliographia
[recensere | fontem recensere]- Fontes antiquiores
- 1807 : Grimod de la Reynière et al., Almanach des gourmands vol. 5 (1807) pp. 302-304
- Praecepta
- saec. V? : Apicius sive De re coquinaria 6.5.3, 6.5.5 (Christopher Grocock, Sally Grainger, edd., Apicius. A critical edition with an introduction and an English translation [Totenais: Prospect Books, 2006. ISBN 1903018137] 6.2.16 et 6.2.18, pp. 228-229)
- saec. XIV : Llibre de sent soví (Joan Santanach i Suñol, ed., Robin M. Vogelzang, interpr., The book of Sent Soví: medieval recipes from Catalonia [2008] pp. 46-47 et 168-169, no. ii et lxiii) ("salsa blanca")
- 1300/1309 : Liber de coquina II.69 (Marianne Mulon, "Deux traités inédits d'art culinaire médiéval" in Bulletin philologique et historique (jusqu'à 1610) du Comité des Travaux Historiques et Scientifiques [1968 (1971)] vol. 1 pp. 369-435) Textus
- 1377/1400 : Forme of cury no. 140 (Constance B. Hieatt, Sharon Butler, edd., Curye on Inglysch [Londinii: Oxford University Press, 1985] pp. 93-145)
- 1654 : Iosephus Cooper, The Art of Cookery Refin'd and Augmented, containing an Abstract of Some Rare and Rich Unpublished Receipts of Cookery collected from the Practise of that Incomparable Master of These Arts, Mr. Jos. Cooper, Chiefe Cook to the Late King. Londinii: R. Lowndes (pp. 21-22 apud Google Books) ("How to make a white broth")