SC - period fried foods

[Stefan li Rous]

Adamantius wrote:
>Hmmm, for sweet fennel sausage, IIRC? Has anyone already suggested
>either A) a sweet purple mustard made with actual must, or B) Platina's
>"More Highly Colored Garlic Sauce"?

And Maire wrote:
>Since you're looking for an alternative sauce, what's wrong with, oh, a
>sage sauce, or some of the numerous breadcrumb/vinegar/spice sauces
>(pepper sauce, maybe, or an extra spicey cinnamon-flavored one or
>something?) Or roasted garlic sauce? I made one for our Harvest Court
>this past October that was just short of divine (but then I love
>garlic)...oh, heck, what about a saracen sauce? Pomegranates are in
>season right now....

I have a garlic sauce for the pork and mustard sauce for the turnips 
in the second course and i'd like the flavors to be different in the 
first course - except that there are apples in nearly every course :-)

I have a pepper sauce recipe i'll take a look at.

What book is the Saracen Sauce in? There are pomegranates around 
here. Can you possibly post the recipe? I'll have to buy the 
ingredients tomorrow while the feast is being cooked... But it's 
doable...

Anahita
running out to buy the frozen juices and pie crust...