Original recipe from De honesta voluptate:
Translation:Garlic Sauce with Walnuts or Almonds. Add to semicrushed almonds or nuts as much as you want of clean garlic, and grind best at the same time, as is sufficient, sprinkling continually with a bit of water so it does not produce oil. Put into the ground ingredients bread crumbs softened in meat or fish stock, and grind again. If it seems too hard, it can be easily softened in the same juice. It will keep very easily to the time we mentioned for mustard. My friend Callimachus is very greedy for this dish, even though it is of little nourishment, delays a long time in the stomach, dulls the vision and warms the liver. (Milham, 359)
Rather Highly Colored Garlic Sauce. Do this in the way mentioned above [for the garlic sauce with walnuts or almonds]. Do not soak in water or juice, but in the must of red grapes, pressed by hand and cooked for a half hour. This can even be done with cherry juice. This is more nourishing than what we described before. (Milham, 361)
Milham, Mary Ella. Platina's On Right Pleasure and Good Health. University of North Carolina at Asheville: Pegasus Press, 1999. ISBN: 0866982086.
2 cups garlic
2 cups almonds
1 1/2 cups bread crumbs
5 cups beef broth
100
4 Tbsp
