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A Sauce Of walnuts To Serve With capons


This is an excerpt from Een notabel boecxken van cokeryen
(Netherlands, ca. 1510 - C. van Tets, trans.)
The original source can be found at Willy Van Cammeren's website

To make a sauce of walnuts to serve with capons. Take capons and prepare them or take fat hens; put them to boil in a pot. When they are thoroughly cooked so you shall stew them with some fat and with some saffron. Then take them out and take egg yolks; pass them though a sieve or at least beat them very fine and dilute them with the broth. Then take verjuice with white ground ginger; put therein the leaflets of parsley; mix this all well together and when this is thus ready lay your chickens in dishes and one may pour the sauce over them or one serves it also in saucers.

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