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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 green sauce. Take veal and chickens, which you cut in pieces and stove/stew in pork fat with meat broth. Then take a handful of parsley and egg yolks. Put them together through a strainer and add to this also bread softened with egg yolks and put this altogether through with meat broth. Then put into it ginger powder beaten small and some cloves and grains of paradise mixed together with verjuice.