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175. Treballa Which Is Called White Sauce For geese


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

175. treballa Which is Called White Sauce for Geese. You must take blanched almonds, and the white [meat] of a chicken, and a clove of garlic, that it is barely scented with garlic, and a crustless piece of bread soaked with broth, and grind it vigorously. And then strain it through a woolen cloth, and take yolks of hard boiled eggs and cast upon them ginger and cinnamon and sugar, and a little verjuice, so that it is barely scented, and then set the geese to roast and when they are half-roasted put a casserole beneath them to catch the juice of the geese and when it has all come out, mix it with said dough or sauce in a pot and when it becomes thick prepare dishes and when they go to the table cast sugar on them, and cinnamon on top.

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