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Ix - Carmeline Sauce For capons

This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

IX - Carmeline sauce for capons. If you want to make carmeline sauce for 12 people with capon, take 6 fat capons and take three pounds of almonds, and take two ounces of fine spices, long pepper, and nutmeg well ground together, and take the capon and boil, and when they are enough done, and let them chill, and take the almonds with the husk (skin) and wash them well and grind. Temper with the broth of the fat capons and set it to boil, and a little sharp wine and verjuice, and take spices ground enough when it is well boiled this thing take behind (at one side) for serving and don't put the capons into the sauce in the bowl, and put over it the finest spices that you have.


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