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Jance 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

46. Now it remains to be known with what sauce one should eat the pilgrim capons: the pilgrim capons should be eaten with the jance, and to advise the sauce-maker who should make it take good almonds and blanch and clean them very well and bray them very well; and take the inside of white bread according to the quantity which he needs, and let him have the best white wine which he can get in which he should put his bread to soak, and with verjuice; and when his almonds are well brayed put in a little garlic to bray with them; and take white ginger and grains of paradise according to the quantity of sauce which he needs, and strain all this together and draw it up with the said white wine and a little verjuice and salt also, and put it to boil in a fair and clean pot.

And if the staffs are lampreys make lamprey sauce in the manner which is devised above under lamprey pasty.

And if they are eels, green garlic made with sorrel and verjuice.

autodoc



Other versions of this recipe:

A Jance (Du fait de cuisine)

JANCE is made in this manner: take almonds (Le Menagier de Paris)




Links to modern interpretations:


Grene Boke  

Jance Sauce
Kristen Wright
Grene Boke
http://www.greneboke.com/recipes/jancesauce.shtml






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