The Barony of Vinhold

Original Recipe:

Scrape off the skin of a gourd, and cut it obliquely in thin pieces. When it comes to a boil, transfer it from the pan to a board, and let it dry a little. Then, when it has been rolled in salt and some white flour, fry it in oil. When it is fried and placed in a dish, cover with garlic sauce and fennel blossoms and with bread crumbs soaked in verjuice, so that it seems thin rather than thick. It will not be a mistake to pass this sauce through a strainer. There are even some who use only verjuice and fennel blossoms. If you want a saffron taste, add saffron.

Redaction (Serves 6)

Squash:

3 cups sliced zucchini (should be about 1-1/2 pounds)
1 cup flour
1 tsp salt
1 tbsp olive oil
Sauce:
5 cloves garlic
1 slice bread or 2 slices baguette
½ cup almonds
1-3/4 cup meat broth, completely defatted.

Directions (At Home):

Peel zucchini. Slice on the diagonal. Bring lightly salted water to a boil. Place zucchini slices in the boiling water for about 1 to 2 minutes. Zucchini should be still on the crisp side rather than mushy. Skim out the zucchini and place in colander so it can drain. Mix flour and salt together on plate or shallow bowl. Take slice of zucchini out (should still be damp at least) and dredge lightly in flour. Use oil as needed (not all at once). Put pan on medium high heat and lightly fry zucchini slices. Pile in baking dish about 3 layers deep.

Sauce:

Blanch the almonds and dry them thoroughly. Grind them finely in a blender, then add the garlic, one clove at a time, continuing to blend.

Soak the bread in about a third of the broth and, when softened, whisk until smooth; blend in the almond-garlic mixture.

Whisk in additional broth until the mixture forms a creamy sauce. (The entire preparation could also be done in the blender).

Check salt on sauce. Preheat oven to 350 degrees. Put sauce over zucchini. Sprinkle bread crumbs with verjuice and sprinkle over zucchini. Bake for 30 minutes. Serve.