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Fat goose With Carnation Sauce


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Fat goose with carnation sauce. This is how you shall do the sauce: you will need a liter of a really good wine, put honey in it, add carnation, black pepper and mix it; don't overdo it, you need enough to put it under the goose. Slice its chin like I told you. If you want to make sauce with ginger, do it like so, but don't add carnation, add black pepper, saffron and ginger.

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