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112. Smooth Sauce For Fowls In The Pot


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

112. SMOOTH SAUCE FOR FOWLS IN THE POT. Set hens or capons to cook in your pot; and when they are cooked you will take two and remove the breasts, and all the white meat of the breasts and grind it well in such manner that none of the substance is lost; and then take peeled almonds and grind them separately in a mortar, and then strain them through a woolen cloth; and blend the meat [by] grinding it with the milk; and then strain it again and put it in the pot where it must cook; and when it has boiled a little, cast in verjuice, or juice of orange, or of lemons, or white vinegar, and ground white ginger; and you can also put in scrapings of ginger in pieces the size of a finger, soaked a little while in broth, or in the sour juices of the pot; and then take cinnamon, and whole cloves, and set them in the pot tied with a thread, in such a manner than when they have lost their flavor you can take them out; and you must know that with the white meat of two hens and with a pound of almonds, you can make ten dishes; and this sauce goes with boiled hens or capons, and it must be deep in color; and there need not be saffron in it because it will be yellow.

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