Garlic sauce (for goose or chicken) england, 15th cent
2 cups+
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Milk |
| 2 | tablespoons | Flour |
| 2 | tablespoons | Butter |
| 1 | clove | To 2 cloves garlic |
Directions
"Sauce Gauncile" from "Two Fifteenth-century Cookery Books" "Thicken the milk with the flour and butter and cook, stirring, until creamy. Squeeze the garlic into the milk through a garlic press and season with salt and pepper. Simmer for 5 minutes and spoon over the carved pieces of the bird.
"The addition of a pinch of saffron transforms this into another medieval sauce called 'gauncile', which was served with boiled or roast pork."
_Seven Centuries of English Cooking_ Compiled and Updated by Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pruett Submitted By JEFF PRUETT On 04-24-95