Sause Blaunk for Capons Sothen
PERIOD: England, 14th century | SOURCE: Arundel MS 334 | CLASS: Authentic
DESCRIPTION: Verjuice Almond Milk Sauce for Fowl
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.
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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