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verjuice Sauce

This is an excerpt from Le Recueil de Riom
(France, 15th century)
The original source can be found at Jennifer Soucy's website

Verjuice sauce, one soaks bread in verjuice and then strains. And take verjuice and mashed verjuice-grapes, and the soaking-water or fish broth, and then put into the sauce.


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