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


Introduction
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
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

partridges
doves
liver
bread
vinegar
wine
eggs
yolks
honey
pepper
cinnamon
ginger
cloves
nutmeg
venison


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Libre del Coch". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:114>. Accessed on August 17, 2019, 2:14 pm.




Home : Recipes : Menus : Search : Books : FAQ : Contact