PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic
DESCRIPTION: A yellow pepper sauce for meats
164. Poivre jaunet: Yellow Pepper Sauce. Grind ginger, long pepper, saffron -- and some people add in cloves with (var.: a little) verjuice -- and toast; infuse this in vinegar (var.: verjuice), and boil it when you are about to serve your meat.
- Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.
This very tart sauce may startle a few people, but many love its sharp and unique taste. Feel free to adjust the spices to your personal taste - some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip. It goes wonderfully with Pourcelet farci.
A Boke of Gode CookeryA Boke of Gode Cookery Recipes
Poivre jaunet © 2000 James L. Matterer
Boke of Gode Cookery Recipes
ALL GODE COOKERY RECIPES
Please visit The Gode Cookery Bookshop | This site hosted by Visual Presence