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lamprey Sauce

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

42. Now it is necessary to know the sauces which are appropriate to be eaten with this pasty, that is the lamprey with lamprey sauce: and to give understanding to the sauce-maker who will make the said sauces, let him take his white bread according to the quantity which he is making and roast it well and properly, and let him have best vinegar in reason; and then let him take his spices: cinnamon, white ginger, grains of paradise, cloves and not too much, nutmeg, mace, galingale, and put in all these spices and strain them with his bread and put in a little salt, and put it to boil, and put in a little sugar. And when one carries the pasty one should serve it with the other sauces, for 43. the sauce for the gosling and the fat capon, the jance: and to give understanding to him who will make the said jance let him take his almonds according to the quantity of it which he wants to make, blanch them very well and cleanly and put them in a mortar to be brayed very well and cleanly; and according to the quantity of the said sauce let him peel garlic according as he has need, and let him not put in too much; and let him take good white wine and verjuice, white ginger, grains of paradise and strain it all together and put in salt, and not too much, and then put it to boil in a fair and clean pot; and then dress it to serve with the said pasty.


Other versions of this recipe:

Lamprey Sauce (Du fait de cuisine)

Sauce pour lamprey (Two Fifteenth-Century Cookery-Books)

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