Hen With Bird Sauce
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from The Prince of Transylvania's Court Cookbook (Hungary, 16th c.), entitled "Hen With Bird 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:

Hen with bird sauce. Remove the feathers and wash it like I told you to. Put it on a skewer like the capon. While being roasted, make the sauce; grab some wine, if you barely have any wine, then use water from boiling beef or regular water; add some bread; cook it, pass through a strainer it, add apples and grapes; once the hen is roasted, take it down from the skewer, cut it in the sauce, add some saffron, black pepper and ginger. This should be more sour than sweet food. They call it bird sauce for its wildness. Chefs nowadays put almonds into it, but it is not a necessity.

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 "The Prince of Transylvania's Court Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?trans:175>. Accessed on September 29, 2020, 9:28 pm.

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