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fennel Sauce

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Fennel sauce. Take fennel flowers, and beat them in a mortar; add saffron, nutmeg, cloves, cardamom, egg yolks, and color it with saffron; and it is a good sauce during the month of September, with eggs.


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