114. brown Sauce for Partridges and Doves
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "114. brown Sauce for Partridges and Doves". [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:

114. brown Sauce for Partridges and Doves. You will take the livers of the partridges or doves, and roast them in the coals; and when they are roasted, grind them with a crustless piece of bread, toasted and soaked in white vinegar, tempered with red wine; then cook eggs in water until they are quite hard, and remove the yolks and grind everything together with the livers and the bread; and then blend it with a little red wine and a little vinegar, and then strain it through a woolen cloth. And then put all these things in the pot: and a little honey, and pepper, and cinnamon, and ginger, and cloves, and nutmeg, all well-pulverized, and boil it with little fire until it turns thick, because the wine does not tolerate much fire, for it evaporates and goes away in steam; and this sauce goes with roasted partridges or doves.

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 "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:114>. Accessed on December 11, 2019, 8:48 pm.

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