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This is an excerpt from Fourme of Curye [Rylands MS 7]
(England, 1390)
The original source can be found at MedievalCookery.com

.xxx. Sauce madame. Tak sauge, persel, ysop. & saveray quinces, perus, garlek, & grapes & fylle the gees therwith & sowe the hole that no grece come out & rost hem wel & kepe the grece that fallith ther of, tak galentyne & grece & do in a possinet, whan the gees beth rosted y nowhgh, tak & smyte hem on pecys, and tak that is withinne & do hit in a possenet, & put therinne wyne if hit be to thick, do therto poudour of galyngale, poudour douce & salt, & boyle the sauce & dresse the geese in dishes & lay the sew onoward.

Original manuscript image: f22v / f23r

Other versions of this recipe:

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

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

Sawse Madame (Forme of Cury)

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)