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White garlic [sauce]

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

White Garlic [Sauce]. Crush garlic and bread, and steep in verjuice.


Links to modern interpretations:

Meddling Medlars  

Beef & Sauces
Michelle Enzinas
Meddling Medlars

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