[Sca-cooks] Need the wording for Garlic Jance

[James Prescott]

At 10:59 -0400 2001-06-01, 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.

To pick the version from the Bibliothèque Nationale manuscript:

"Jance aux aulx.  Broiés gingembre, aux, almendes, desfaites de bon verjus."

My translation:

"Crush ginger, garlic and almonds, steep in good verjuice, [and boil]."


Thorvald