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garlic Jance [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

Garlic Jance [Sauce]. Crush ginger, garlic and almonds, steep in good verjuice, [and boil]. (BN manuscript, p. 34.)


Other versions of this recipe:

GARLIC JANCE (Le Menagier de Paris)

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