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A Jance


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

58. A jance: and to give understanding to him who will make the said jance let him take a great quantity of fair and good fine white bread according to what he wants to make and make it into crumbs well and properly on a fair cloth; then let him take a fair, clear, and clean pot and pour in fat broth of beef and mutton, and let him check that it is not too salty; and then let him take eggs and mix them with the said bread and then put this gently into the said broth while stirring constantly with a fair wooden spoon; and also let him put in his spices, that is white ginger, grains of paradise, and a little pepper, and saffron to give it color, and let him flavor it with verjuice; and let him put all this to boil together and then dress it for serving.

autodoc



Other versions of this recipe:

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

Jance Sauce (Du fait de cuisine)




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