179. Emperor's Sauce
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 "179. Emperor's Sauce". [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:

179. Emperor's Sauce. You will take hen's livers roasted in the coals, and take toasted almonds and grind them with the livers and with a crustless piece of bread, and temper everything with good hen's broth and when it is well-ground take eighteen or twenty raw egg yolks and grind them with the said almonds which should be about a handful, and three livers of capons or hens and grind it all together in a mortar, and strain it through a sieve just like peacock sauce, after straining it, set it to cook in a clean pot with little heat stirring it constantly with a spoon, and cast in plenty of sugar, and a little mustard, and five or six ground cloves, and ginger according to your will. And it must be a little sour with the juice of oranges or of unripe grapes or of pomegranates. And it should taste a little of all the said spices, and more of ginger. And it must be thick, like peacock sauce, and it should have a dun color; and prepare dishes; and cast sugar and cinnamon on top of them.

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:179>. Accessed on December 10, 2019, 10:06 pm.

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