[Sca-cooks] Surviving medieval sauces?

[S CLEMENGER]

I was thinking of Sauce Poivre, I believe? I’ve seen modern chefs do surprisingly similar things (thickening with bread crumbs, too, sometimes). And I’m currently caffeine-less (waiting on the teapot), so I don’t have two brain cells to rub together to let me try to recall which source. It’s been years since I’ve made it, but ooooh, so good!

 

Dammit, now I want a steak slathered in that stuff. *cry*

 

--Maire, glaring at her currently-meatless kitchen


Sent from Windows Mail


From: Laura C. Minnick
Sent: ‎February‎ ‎16‎, ‎2014 ‎10‎:‎35‎ ‎PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Surviving medieval sauces?



Maire, which one? ISTR there's two or three. (I've no memory which text, 
and the books with all of the little colored markers are still under the 
pile of detritus left from the recent bookcase shuffle... COE?) Sauce 
Poivre, and Yellow sauce at least, I think.