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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

Cold Sage [Sauce]. Take your chicken, cook it in water, and put it to cool. Crush ginger, cassia flowers, grains_of_paradise and cloves, without sieving. Crush bread, parsley and sage, with a bit of saffron in the greens (if you wish it to be bright green), and strain through cheesecloth. Some sieve into it hard cooked egg yolks steeped in vinegar. Cut your chicken into halves, quarters or limbs, and put them on plates with the sauce on top. If there were hard cooked eggs, cut them into bits with a knife and not with the hand.

Other versions of this recipe:

Sauge Seynes (Liber cure cocorum [Sloane MS 1986])

Cold Sage (Du fait de cuisine)

Cold sage soup of halves of young chickens and little geese (Le Menagier de Paris)