A Sauce of Walnuts to Serve with Capons
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This entry is a re-creation of a recipe from Een notabel boecxken van cokeryen (Netherlands, ca. 1510 - C. van Tets, trans.), entitled "A Sauce of Walnuts to Serve with Capons". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

To make a sauce of walnuts to serve with capons. Take capons and prepare them or take fat hens; put them to boil in a pot. When they are thoroughly cooked so you shall stew them with some fat and with some saffron. Then take them out and take egg yolks; pass them though a sieve or at least beat them very fine and dilute them with the broth. Then take verjuice with white ground ginger; put therein the leaflets of parsley; mix this all well together and when this is thus ready lay your chickens in dishes and one may pour the sauce over them or one serves it also in saucers.

Related Recipes
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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Een notabel boecxken van cokeryen". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?einno:136>. Accessed on April 2, 2020, 11:42 am.

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