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Sauce For A Capon Or Hen

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

SAUCE FOR A CAPON OR HEN. Put a very small amount of white breadcrumbs to soak in verjuice and saffron, then grind it: then put it in the dripping-pan, with four parts of verjuice and the fifth part of grease from the capon or hen and no more, for that would be too much, and put it to boil in the dripping-pan, and serve in bowls.


Other versions of this recipe:

Sauce for a fatted capon (Le Viandier de Taillevent)

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