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The verjuice gives this sauce a surprisingly bright taste. One word of caution though, if you don't like liver you're certainly not going to like this sauce.

1 capon liver
1/4 tsp. anise seed
1/4 tsp. grains of paradise, ground
1/4 tsp. ginger
1/4 tsp. cinnamon
1 Tbsp. bread crumbs
1/4 cup verjuice
2 Tbsp. butter or animal fat

Cook livers and puree. Add spices, verjuice, butter or fat, and breadcrumbs. Bring to a boil, simmer, and serve.

Source [Curye on Inglish, Constance B. Hieatt & Sharon Butler (eds.)]: 141 Sawse noyre for capouns yrosted. Take the lyuer of capons and roost it wel. Take anyse and greynes de parys, gynger, canel, & a lytull crust of brede, and grinde it smale, and grynde it vp with verious and with grece of capouns. Boyle it and serue it forth.

Source [The Vivendier, Terence Scully (trans.)]: Ung pignagoscé sur chapons: bien cuis en bon boullon, decopez par lopins, puis suffris en beau sain de lard; prenez les foyez de vos chapons et les broyez tresbien, puis prenez pain harlé, tempré en bon vergus, tout passé parmy l'estamine, gingembre, clou, graine, deffait de vin rouge et de vin aigre; faictez tout boullir ensamble; et du persin effueillié; jettez par dessus vostre grain chaudement.

A Pignagoscé on Capons. [The capons are] well cooked in good bouillon, cut up into chunks, then sauteed in good rendered lard. Get the livers of your capons and grind them up well; then get toast, tempered in good verjuice, everything strained, ginger, cloves, grains of paradise, distempered with red wine and vinegar. Boil everything together, along with some parsley leaves. Pour it hot over your meat.

Published: December 14, 2002



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