Broom Flower Sauce*
| Categories: | 15th century Italian Sauce |
| Original Source: | Maestro Martino, Libro de Arte Coquinaria |
| Secondary Source: | |
| Cook: | Constance de St. Denis |
| Meeting Date: | 2006-03-16 |
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.
Ingredients
| 1/2 c. | almonds |
| 1/8 c. | verjuice |
| 1 | egg yolk (hard boiled) |
| 1 pinch | saffron |
| 2 pinches | ginger powder |
Steps
- Grind almonds, add mushed up egg, add ginger, add saffron and mix all with verjuice and pass through the sieve.