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This is an excerpt from Forme of Cury
(England, 1390)
The original source can be found at the Project Gutenberg website

Sawse Madame. XXX. Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.

Other versions of this recipe:

Sawce madame (Liber cure cocorum [Sloane MS 1986])

Sauce Madame (Thomas Awkbarow's Recipes (MS Harley 5401))

Sauce madame (Fourme of Curye [Rylands MS 7])

To mak sauce madame (A Noble Boke off Cookry)

Recipes with similar titles:

Sauce Madame (Ancient Cookery [Arundel 334])

Sauce Madam (Recipes from the Wagstaff Miscellany)