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179. Emperor's Sauce

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

179. Emperor's Sauce. You will take hen's livers roasted in the coals, and take toasted almonds and grind them with the livers and with a crustless piece of bread, and temper everything with good hen's broth and when it is well-ground take eighteen or twenty raw egg yolks and grind them with the said almonds which should be about a handful, and three livers of capons or hens and grind it all together in a mortar, and strain it through a sieve just like peacock sauce, after straining it, set it to cook in a clean pot with little heat stirring it constantly with a spoon, and cast in plenty of sugar, and a little mustard, and five or six ground cloves, and ginger according to your will. And it must be a little sour with the juice of oranges or of unripe grapes or of pomegranates. And it should taste a little of all the said spices, and more of ginger. And it must be thick, like peacock sauce, and it should have a dun color; and prepare dishes; and cast sugar and cinnamon on top of them.


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