Galintine Sauce
235ml (8 floz) Red Wine Vinegar
235ml (8 floz) Dry Red Wine
225g (8oz) Breadcrumbs (approx.)
1½ tsp Cinnamon
1½ tsp Ginger
1½ tsp Galingal
Salt to taste
Whisk together the wine, vinegar, and spices, add enough of the breadcrumbs to make a smooth, slightly thick sauce.
Adjust seasoning.
If the sauce is lumpy pass it through a seive or use a blender.
Serve at room temperature as an accompaniment to fish, poultry, and roast meats.
Galyntyne
Take crustes of brede and grynde hem smale.
Do therto powdour of galyngale, of canel, of gyngyuer, and salt it, tempre it vp with vyneger, and drawe it vp thurgh a straynour, and messe it forth.
from Forme of Curye
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