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Jespi Or Sauce For 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

Jespi or sauce for capons. Take yolks of raw eggs and break them up well with a spoon in a dish. Then put wine into it, but stir it well [from underneath] so that it does not set or burn. Then put in saffron, ginger, cinnamon and pot sugar, and let it simmer until it binds together. One serves this in the evening with roast chickens. Some put the livers of the capons in if they have been roast/fried and a little pepper.


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