Sause Blaunk for Capouns Sothen (White Sauce for Boiled Capons)
Sawse Blaunk for Capouns Sothen (White Sauce for Capons) is a traditional Medieval recipe for a white almond milk, cinnamon and ginger sauce intended to accompany capons and chicken. The full recipe is presented here and I hope you enjoy this classic Medieval version of: White Sauce for Capons (Sawse Blaunk for Capouns Sothen).
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Original Recipe
Sause Blaunk for Capouns Sothen
(from Arundel MS 334)
Take almaundes blaunched and grynde hem al to doust; temper hit vp with verious and powdour of gyngyuer, and messe it forth.
Modern Redaction
Ingredients:
120g almonds (ground into as fine a powder as you can)
180ml verjuice
2 tbsp water
½ tsp powdered ginger
¼ tsp powdered cinnamon
Method:
Place the almonds in a food processor or coffee grinder and grind to a fine paste. Add the water a little at a time to this, just to wet it. When ground add the verjuice and spices and continue to blend for about two minutes until the mixture comes together as a smooth liquid. Serve poured over sliced and jointed boiled or roasted chicken.
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