Hey Lucifer, I saw your message but I don't know how to make those two recipes. They are recipes typical of Porto and the North of Portugal. But I have a good friend from Porto and maybe I'll get her to make them for me and document it. Thing is, the recipe for the sauce of Francesinhas is a secret...no-one ever tells what's in the sauce and it's handed down within families. That is also why each francesinha is a little different. Funnily enough this Saturday I was speaking with her about this and she did say the secret was that they add certain animal parts, sausages and fats that give the sauce flavour. It is then pureed to a liquid. Yummy...well it sounds weird but it does taste good, right? I'll see what I can do 
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Whether we write or speak or do but look
We are ever unapparent. What we are
Cannot be transfused into word or book.
Our soul from us is infinitely far.
However much we give our thoughts the will
To be our soul and gesture it abroad,
Our hearts are incommunicable still.
In what we show ourselves we are ignored.
The abyss from soul to soul cannot be bridged
By any skill of thought or trick of seeming.
Unto our very selves we are abridged
When we would utter to our thought our being.
We are our dreams of ourselves, souls by gleams,
And each to each other dreams of others' dreams.
Fernando Pessoa, 1918
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