PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic
DESCRIPTION: A black pepper sauce
165. Poivre noir: Black Pepper Sauce. Grind ginger, round pepper and burnt toast, infuse this in vinegar (var.: and a little verjuice) and boil it.
- 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 venison and roasts.
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Poivre noir © 2000 James L. Matterer
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