Sawse blaunche for capouns ysode
PERIOD: England, 14th century | SOURCE: Forme of Cury | CLASS: Authentic
DESCRIPTION: Almond sauce for chicken
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.
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.
A Boke of Gode CookeryMedieval Recipe Translations
Sawse blaunche for capouns ysode © 2000 James L. Matterer
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