Sause Blaunk for Capons Sothen PERIOD: England, 14th century | SOURCE: Arundel MS 334 | CLASS: Authentic DESCRIPTION: Verjuice Almond Milk Sauce for Fowl
ORIGINAL RECEIPT: Take almondes, and blaunche hom, and grinde hom, and tempur hom up with verjus, and do therto pouder of gynger, and of canell, and serve hit forthe. - 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.
MODERN RECIPE:
2. Add the grape juice, vinegar, and spices, and continue to puree for another minute or two. Pour into a serving bowl, and serve with boiled capon or chicken, or other fowl. Yields one cup of sauce. Notes on the Recipe: This sauce is simply thick sweet-and-sour almond milk, with some familiar spices. I substitute white grape juice and wine vinegar for verjuice. |
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Sause Blaunk for Capons Sothen © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
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