Strawbwrye sauce for byrdes - strawberry cream sauce for

5 cups

Ingredients

Quantity Ingredient
2 cups Fresh strawberries
2 cups Heavy cream
1 cup White wine
¼ teaspoon Ground cinnamon
⅛ teaspoon Salt
2 tablespoons Honey

Directions

Remove all stems and blemishes from strawberries. Mash 1 cup of strawberries with a fork; or crush them with a mortar and pestle; or briefly blend in a blender. Cut the other cupful of strawberries into quarters or eighths.

Slowly heat the cream in a pot, carefully avoiding boiling.

Add the wine, cinnamon, salt, honey, and strawberry pulp; stir while heating slowly for 4 minutes.

Add the cut strawberries immediately before serving.

From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-16-95

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