Sage and Egg Sauce
6 Egg yolks, hard-boiled
3 Egg whites, hard-boiled
5 tbsp Wine vinegar
4 tbsp Dry wine
1 tbsp Sage, rubbed
½ tsp Ginger powder
¼ tsp Allspice
Pinch of Powdered Cloves
Salt to taste
In a bowl, combine egg yolks, wine and vinegar, blend into smooth paste.
In a seperate bowl, mash the egg whites into coarse paste.
Stir mashed egg whites and spices into egg yolk mixture, mixing thoroughly.
Serve as an accompaniment to chicken, fish or pork.
Take Gyngere, Galyngale, Clowys, and gynde in a morter; than take an handfulle of Sawge, and do ther-to, grynd wyl to-gederys; take Eyroun, and sethe hem harde, nym the yolkys, grynde hem with the Sawge and with the spycis, and temper it vppe with Venegre or eysel, or with Alegere; take the whyte of že Eyroun, and sethe hem, and mynce hem smal, and caste ther-to; when it is y-temperyd, take Brawn of hennys or Fyssches, and ley on dysschys, and caste thin mete a-boue.
from Harleian
Email: The Foody UK and Ireland
© Copyright The Delineator 2000-2007. All rights reserved