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Broom Flower Sauce*
Original Source: Maestro Martino, Libro de Arte Coquinaria
Take some almonds, and saffron and egg yolks and the almonds must be peeled and crushed as they ought to be; thin and pass through a stamine with some good verjuice; adding some crushed ginger.
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Ffesaunte Rosted Sauce*
Original Source: Harleian 4016
...his (pheasant's) sauce is Sugar and mustard.
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Gaunceli for gees*
Original Source: Forme of Cury
146 Gaunceli for gees. Take garlec and grinde it smale, safroun and flour þerwith, & salt; temper it vp with cowe mylke, and seeþ it wel, and serue it forth.
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Gaunceli for gees*
Original Source: Forme of Cury
Gaunceli for gees.
Take garlec and grinde it smale, safroun and flour therwith, & salt; temper it vp with cowe mylke, and seeth it wel, and serue it forth. |