Sawse Blaunche for Capouns Ysode (White Sauce for Capons)
Sawse Blaunche for Capouns Ysode (White Sauce for Capons) is a traditional Medieval recipe for a white almond milk 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.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Sawse Blaunche for Capouns Ysode
(from A Forme of Cury)
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:
200g almonds (ground into as fine a powder as you can)
300ml verjuice
¼ tsp powdered ginger
Method:
Place the almonds in a bowl and add the ginger. Pour half the verjuice (or appropriate substitute) into this and whisk together. Add a little more verjuice at a time and continue whisking until the mixture comes together into a smooth gravy-like consistency (the volume of verjuice needed will depend on how dry the ground almonds are). You can also make this is a food processor (which may be easier).
)
Click on the image, above to submit to Pinterest.