Advertisement
Sauce Gaunceli or Sermstele for Goose30
- Difficulty
Easy
By Peter Brears
Published 2008
Ingredients
2 largecloves 1 oz 25 g
Method
Chop and grind the garlic to a smooth paste, mix with the milk, and beat into the flour, salt and saffron.
Simmer for a few minutes, stirring continuously until thickened and cooked, adding a little more milk if necessary to produce a good pouring consistency.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Monthly plan
Annual plan
Part of
Advertisement
Advertisement
No reviews for this recipe