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This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

GREEN SAUCE WITH SPICES. Grind ginger very fine, clove, grain, and take out of the mortar: then grind parsley or allheal, sorrel, marjoram, or one or two of the four, and white breadcrumbs soaked in verjuice, and strain and grind again very fine, then strain again and put it all together and flavour with vinegar. Note that it is good jellied, but leave out the breadcrumbs. Note that for all the spices, some put in only rosemary leaves.


Other versions of this recipe:

Pur verde sawce (Liber cure cocorum [Sloane MS 1986])

Gaude Grene (Thomas Awkbarow's Recipes (MS Harley 5401))

Green Sauce (Le Viandier de Taillevent)

Sauce vert (Two Fifteenth-Century Cookery-Books)

Sauce Verte (Two Fifteenth-Century Cookery-Books)

VERDE SAWSE (Forme of Cury)

Verde sauce (Fourme of Curye [Rylands MS 7])

Vert sauce (A Noble Boke off Cookry)