Sawse blaunche for capouns ysode

PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic

DESCRIPTION: Almond sauce for chicken

ORIGINAL RECEIPT:

140. Sawse blaunche for capouns ysode. Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.

- Hieatt, Constance B. and Sharon Butler. Curye on Inglish: English Culinary Manuscripts of the Fourteenth-Century (Including the Forme of Cury). New York: for The Early English Text Society by the Oxford University Press, 1985.

GODE COOKERY TRANSLATION:

White Sauce for Capon. Take blanched almonds and grind them all to dust; temper it up with verjuice and powder of ginger, and serve it forth.

INGREDIENTS:

• Very finely ground almonds - as close to a powder as you can get.
• Verjuice - verjuice is still made to day but is hard to come by. In Medieval times it was the liquid from the unfermented or half-fermented pressings of grapes, or sometimes from crabapples; modern substitutes which would be appropriate include red wine vinegar, sour apple cider, & either grape juice or apple juice combined with vinegar.
• Ginger (powder)

Thoroughly blend the almonds and verjuice into a smooth gravy-like consistency, keeping in mind that is meant to be a sauce. (A food processor works best.) Season with ginger. Serve as an accompaniment for capon.