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Poitevin 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

Poitevin Sauce. Crush ginger, cloves, grains_of_paradise, [chicken] livers, burnt bread, wine and verjuice, and boil, with some fat from the roast [capon]. (BN manuscript, p. 34.)


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