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Yellow 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

Yellow Sauce. A Yellow Sauce for cold fish fried in oil without flour. Grind almonds, steep in wine (mostly) and verjuice, sieve, and boil. Grind ginger, cloves, grains_of_paradise and a bit of saffron, and steep in your broth. Boil well with some sugar. It should be very thick.


Other versions of this recipe:

YELLOW OR BITTER PEPPER (Le Menagier de Paris)

Yellow Pepper [Sauce] (Le Viandier de Taillevent)

Recipes with similar titles:

6 If you would make a yellow sauce (Das Kuchbuch der Sabina Welserin)

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