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Sauce sarzyne (Saracen Sauce)
Sauce sarzyne (Saracen Sauce) is a traditional Medieval recipe for a classic dish of a spiced red wine almond milk and rice flour custard served with shredded chicken. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Saracen Sauce (Sauce sarzyne).
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
4
Rating: 
Tags : Sauce RecipesVegetarian RecipesSpice RecipesChicken RecipesFowl RecipesBritish RecipesEnglish Recipes
Original Recipe
Sauce arꝫyne ·
(from A Forme of Cury)
>Ꞇ eppꝯ +̅ mae ē clene · ꞇa almaꝺꝯ blaceꝺ· fry ē oyle +̅ bray ē in a moꝛtꝯ wꞇ eꝯ · ꝺrawe iꞇ ỽp wt goꝺe ꞅeꝺe wyne +̅ ꝺo þꝯinne ugꝯ ynowꝫ wꞇ pouꝺo foꝛt · lat iꞇ be ſtonꝺyng anꝺ lay iꞇ wꞇ pouꝺꞅꝯ of rys +̅ colour iꞇ wiþ lenet anꝺ meſſe iꞇ foꝛꞇ · +̅ florye iꞇ wiþ pōme garneꞇ· f þu wolꞇ flee ꝺay : eeþ capos +̅ ꞇa þe brawne +̅ teſe ym smal +̅ ꝺo þꝯto +̅ mae þe lycourꝯ of rys broꞇ ·
Translation
Saracen Sauce
Take alligator pepper and clean them. Take blanched almonds. Fry them in oil and pound in a mortar with the alligator pepper. Mix with red wine and add sufficient sugar and powder fort. Cook until thick and mix with rice flour and colour it with alkanet and serve it forth and garnish with pomegranate seeds. If you wish, on flesh day : boil capons and take the meat and shred finely and add to the dish and make with the liquor from the chicken broth.
Modern Redaction
Unlike other versions of Medieval Saracen sauce, which are true sauces in the modern sense this is more like a highly-spiced custard.
Ingredients:
1/2 tsp alligator pepper
200g blanched
almonds
400ml red wine
2 tbsp sugar
1 tbsp
powder fort
2 tsp rice flour
red food colouring
2 tbsp dried pomegranate seeds, to garnish
oil for frying
350g cooked chicken, shredded (on flesh days)
Method:
Heat a little oil in a frying pan over medium heat. Add the blanched almonds and fry gently until golden brown all over (be careful they do not burn, or the sauce will be bitter).
When nicely browned, turn the almonds into a mortar, add the alligator pepper and pound until finely ground. Now gradually work in the red wine and pound until the mixture is smooth. Turn into a saucepan, add the sugar and powder fort then bring to a simmer.
Continue cooking until the mixture thickens, then whisk the rice flour with about 4 tbsp of the stock until you have a smooth slurry. Now work the rice flour mixture into the saucepan, bring back to a simmer and continue cooking until the mixture is very thick.
Add a few drops of food colour to give the mixture a deep red colour then turn into a serving dish, garnish with the pomegranate seeds and serve.
On a flesh day, take four chicken thighs. Place in a pan, cover with water then bring to a simmer and cook for about 40 minutes, or until the meat is tender. Remove the meat and allow to cool then shred finely.
Strain the chicken broth and when making the almond milk, rather than using 400ml red wine use 200ml red wine and 200ml of the chicken broth.
Stir the shredded chicken flesh into the dish when you are adding the rice flour. Finish and serve in the same manner as before.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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