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grape 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

Grape Sauce. Soak white bread crumbs in hot white wine, and strain through cheesecloth with pure verjuice. Add an ounce of ginger per pint. Pick verjuice grapes, mix them in boiling water (do not leave it boiling for very long), drain them, and throw them into the sauce. (A 1490 printed edition quoted by Pichon et al., p. 177.)


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