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45. 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

45. SAUCE FOR GEESE. You will take peeled almonds, clean and blanched and grind them in a mortar; and after they are well-ground, take the livers of the geese or of hens which have been cooked in a pot, and grind them with the almonds; and after they are well-ground and mixed, blend it all with good hen's broth and strain it through a woolen cloth; and after it has been strained, cast it in the pot with sugar, and stir it constantly with a stick and cast all fine spices in it except saffron; and the sauce should be a little between sour and sweet; and cast sugar and cinnamon upon the dishes.

autodoc



Other versions of this recipe:

Sauce for a gos (Two Fifteenth-Century Cookery-Books)




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