White Garlic Sauce

from the book "Early French Cookery"
Prepared by Gwenhwyfar Dinas Emrys and Cristiana inghen Mec-Bead
Served at Pennsic
August 2003

2 cloves garlic
2 tbsp white bread crumbs
2 tbsp white wine vinegar
2 tbsp lemon juice

Combine all ingredients by grinding in a mortar & pestle.

Strain through sieve & serve.

General-purpose garlic sauce. For a different taste add 2 tbsp chopped greenery (parsley)