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Sauce Piquant


This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

36. And to give understanding to him who will make the sauce piquant take onions and prepare them very well and cut them into fair slices and mince them very small; and then let him have his very well refined oil and then sauté the onions in it well and properly, and then drain off the oil, which should not remain at all. And then take a fair and clean pot and then take very good wine and put it in according to the quantity of fish which he is frying; and then take his spices: ginger, grains of paradise, saffron, pepper - and put in all these things in measure according to the quantity of fish which is to be eaten with the said sauce piquant; and let it taste of vinegar well and gently, and of salt also.

For the next day, the dinner for those who do not eat meat: the salt meats of large eels, large salted trout, and pallees and herring; in another separate dish eggs on coals, white leeks, purée with sops, a georgé bruet of fried fish, a gravy of fish tripes arrayed on fried fish, and turnips.

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