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To Make A Sage-based Sauce


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

TO MAKE A SAGE-BASED SAUCE, take your poultry and quarter it, and put it on to cook in water with salt, then let it cool: then grind up ginger, cinnamon sticks, grains, cloves, and grind well without sieving; then grind up bread moistened with the chicken liquid, plenty of parsley, some sage and a little saffron among the greens to make it greener, and sieve it, (and some sieve with this hard-cooked egg yolks) and soak in good vinegar: and when it is soaked, add it to your poultry, and at the same time put on this poultry hard-cooked eggs cut in quarters and throw your sauce over all.

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