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This is an excerpt from A Noble Boke off Cookry
(England, 1468)
The original source can be found at

To mak sauce madame tak the tharmes of a gose and slit them and shave them clene then tak the gossern the wings the skyn and the soule of the gose and put them all in a pot with mynced onyons mynced wardens and grapes rostid then rost hir and smyt hir in peces and lay here in a chargiour and put the farser in a pot put ther to wyn and sesson it up with pouder and salt and venygar and thou wilt thou may tak yolks of egges sodene herd and cromyd smalle and put ther to and let it be salt and pour it on the peces and serue it.


Other versions of this recipe:

Sawce madame (Liber cure cocorum [Sloane MS 1986])

Sauce Madame (Thomas Awkbarow's Recipes (MS Harley 5401))

Sawse Madame (Forme of Cury)

Sauce madame (Fourme of Curye [Rylands MS 7])

Recipes with similar titles:

Sauce Madame (Ancient Cookery [Arundel 334])

Sauce Madam (Recipes from the Wagstaff Miscellany)