Sauce SarcenesOrigin: English Period: Medieval |
Original RecipeMake a thykke mylke of almondys; do hit in a pot with floure of rys, safron, gynger, macys, quibibis, canel, sygure: & rynse the bottom of the disch with fat broth. Boyle the sewe byfore, & messe hit forth. 
Modern RedactionIngredients:
450ml almond milk made with red wine Method:PreparationPour the almond milk into a saucepan and warm slowly. Blend-in enough of the rice flour until you have a thick but smooth sauce. Mix in the spices and sugar (including the saffrom and its seeping liquid) then add the Gode Broth so that the sauce thins to about the consistency of gravy. Most Sarcenes sauces a deep red in colour and use the dye Alkanet to attain this colour (it was a common misconception in Europe at the time that Saracens had red skin pigmentation). Cubeb should add a little red to the sauce but if it's not a deep red either add a few drops of red food colouring or add two teaspoons of paprica (not authentic but it may be a better alternative if you're worried about food colourants). |
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Other recipes with almond milk and gode broth as primary ingredients: Sauce Sarcenes African Curried Peanut Soup Blank Desne Potage of Rice Barley Gruel Frumente Ryse of Flesh Nowmbyls of Muskyls Rys Frumente yn lentyn A Potage of Roysons Tredure Bruet Sarcenes Apple Muse Blank Dessorre Leche Frys in Lentoun Connates Appulmoy Potage Fene Boiles Gruyau Syrip for a Capon or Faysant Vyolette Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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