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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

48. To give understanding to him who will make the calaminee and the cold sage let him take his poultry according to the quantity which he is ordered to make of the said sauces, and take also milk piglets, and take this and prepare and clean well and properly; and cut the poultry into quarters and the piglets into fair little pieces, and wash this well and cleanly, and then put it to cook in a fair and clean cauldron, and salt according to the quantity which is ordered to be made. Take eggs in great abundance and put to cook in a fair cauldron and cook them so that they are hard; and then take white bread which has had the crust cut off and has been sliced and put in these two cornues according to the quantity which is needed for the said sauces; and then take the yolks of the eggs and put them to soak with the bread in the cornue in which you are making the calaminee. And then take your spices according to the quantity which you are making of the said sauce, that is white ginger, grains of paradise, pepper, saffron, and sugar, and verjuice according to the quantity of the sauce, and salt; and make the sauce properly thick, and strain this to be very thick so that it does not mix at all with the other.