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This entry is a re-creation of a recipe from , entitled "45. SAUCE FOR GEESE". [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:

45. SAUCE FOR GEESE. You will take peeled almonds, clean and blanched and grind them in a mortar; and after they are well-ground, take the livers of the geese or of hens which have been cooked in a pot, and grind them with the almonds; and after they are well-ground and mixed, blend it all with good hen's broth and strain it through a woolen cloth; and after it has been strained, cast it in the pot with sugar, and stir it constantly with a stick and cast all fine spices in it except saffron; and the sauce should be a little between sour and sweet; and cast sugar and cinnamon upon the dishes.

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]

Sauce for a gos. Take percelye, grapis, clowes of garleke, and salte, and put it in the goos, and lete roste. And whanne the goos is y-now, schake out that is with-in, and put al in a mortre, and do ther-to .iij. harde 3olkes of egges; and grynd al to-gedre, and tempre it vp with verious, and caste it upon the goos in a faire chargeour, and so serue it forth. []

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

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


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Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libre:45>. Accessed on May 18, 2024, 2:49 pm.

Searchable index of "". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?twofi:445>. Accessed on May 18, 2024, 2:49 pm.