This sauce is probably strictly for garlic lovers or those who believe, along with the ancients, that garlic purifies the blood and prevents rheumatism. In fact, it comes from the collection of doctors’ recipes called Le Trésor de la cuisine du bassin méditerranéen, edited by Prosper
Cook the jambon or bacon in the oil with the onion, carrot and garlic until turning golden.
Stir in the flour and gradually pour in the stock, stirring all the time. (If the heads of garlic are small add rather less liquid.) Add the bouquet garni, the grated nutmeg, some pepper and probably very little salt.
Cover and cook over moderate heat until the garlic is softened. Press the sauce through a sieve and simmer longer if too thin.
Serve with roast veal, pork or saucisses.
© 1987 Geraldene Holt. All rights reserved.