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florilegium), this sounds like what you're asking about -

8.      MIRRAUSTE
MIRRAUSTE

Sauce for mirrauste is made in this manner.  Take a pound of almonds, and four
ounces just for five dishes and then toast the almonds, and grind them; and
then take a crustless piece of bread which should be soaked in good broth; and
then grind it with the almonds, and strain it, that it shall be quite thick;
and then let it go to the fire with an ounce of cinnamon, but the cinnamon
must be put in when you strain the almonds; and then take the squabs (16) and
roast them; and when they are almost half-roasted, remove them from the fire,
and cut them into pieces; and then cook the sauce with half a pound of sugar
in the sauce; however, stir it constantly with a stick of wood or a large
wooden spoon, and when it is cooked put the squabs in this sauce with the
other birds or pullets or hens; let it all be done in this manner,
and then take the pot-grease and put it into the sauce with the squabs; and
then you may prepare dishes; and of the slices of the birds you may put four
in each dish; and on top put sugar and cinnamon moderately; and in this way
you make perfect mirrauste.