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7. To Make Sauce For Peacock

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

7. TO MAKE SAUCE FOR PEACOCK. For five dishes, take a pound of toasted almonds, and grind them well in a mortar, and take the livers of the peacocks or capons or hens, which should be cooked in a pot, and grind them with the almonds, and then take a crustless piece of bread which should be soaked in orange juice or white vinegar, and the bread must be toasted; and then grind it all together with the livers and with the almonds; and after everything is ground, thin this sauce with two egg yolks for each dish, and then strain it through a woolen cloth with the said fine spices; and when it has been strained, put it into the pot with the sugar, and taste it or sample it for sourness, which should be moderate, and then cook it until it is done to a turn; and when it is cooked, prepare dishes, and put sugar and cinnamon upon the sauce.


Other versions of this recipe:


Sauce for Peacock (Du fait de cuisine)

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