A Boke of Gode Cookery Presents

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:

  • 1/2 C blanched almonds
  • 1/2 C white grape juice
  • 1/4 C white wine vinegar
  • 2 Tbs. water
  • 1/2 tsp powdered ginger
  • 1/4 tsp cinnamon
1. In a blender or food processor grind the almonds to a fine paste, adding water a bit at a time.

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.

Metric, Celsius, & Gas Mark Equivalencies

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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