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

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