Gourd a la Catalanne -- CHECK*
| Categories: | Vegetable 15th century Italian squash |
| Original Source: | Platina |
| Secondary Source: | |
| Cook: | unknown |
| Meeting Date: | 0000-00-00 |
Put a gourd, which the Catalans call carabazum, into a pot on the hearth with some Lard after you have cleaned it well. Leave it to boil for four hours and stir it often with a spoon. Then season the sauce with rich juice and saffron, sugar and spices.
There are those who blend in two beaten eggs with verjuice and grated cheese and add these, as we said above.
About the gourd; this is agreeable.
Ingredients
| 2 c. | cooked squash |
| 2 Tbs. | butter |
| 2 tsp. | dry vegetable bullion |
| 1/4 tsp. | pepper |
| 1/16 tsp. | clove |
| 1/8 tsp. | ginger |
| 1/2 tsp. | sugar |
| 1/8 tsp. | cumin |
Steps
Note
We took the words 'gourd' and 'carabazum' (?callabash?) to mean winter squash.
By "rich juice" Platina generally means good stock, but we, in order to make it a veggie dish, used veg. stock. I think using beef stock would make a tastier product, but.
We microwaved a Hubbard. Butternut would be good
For a squash dish, it's pretty good.