[Sca-cooks] Need the wording for Garlic Jance

[Philip & Susan Troy]

Christine Seelye-King wrote:
>
> Hello all,
>         I am making sauces for our demo this weekend, and need to get a quote from
> Tallivent, if anyone has it handy.  I need the exact wording for Garlic
> Jance sauce.  I have the ingredients, I have made it before even, but I need
> to be able to put this on a card for the folks to see at the demo.
> Thanks for anyone who is able to help,
> Christianna

The VAL (Swiss) MS dated ~1250 (yes, before the birth of Taillevent, but
the Viandier nonetheless) says:

"Sauce de aulx. Broiez gingembre, aulx, amandez, desfaites de verjus,
faitez boullir, du vin blanc, qui veult."

Later copies/editions use the term "jance" for this recipe.

Roughly translated, it would be, "Garlic sauce. Pound ginger, garlic,
almonds, in verjuice, make it boil, using white wine, if you wish."

Adamantius
--
Phil & Susan Troy

troy at asan.com