Yellow Pepper Sauce
470ml (16 floz) Red Wine Vinegar
225-450g (8oz-1lb) Toasted Breadcrumbs - the amount depends on the thickness of the sauce
1 tbsp Ginger
1 tbsp Pepper
1 tbsp Ground Saffron
½ tsp Cloves
Bring the vinegar to the boil, reduce the heat slightly, whisk in the spices and food colouring.
Slowly whisk in the breadcrumbs until you reach the thickness of sauce that you desire.
Continue beating until you have a smooth consistency and the mixture has again returned to the boil.
Remove from heat and serve hot as an accompaniment to roasts.
Poivre Jaunet
Grind ginger, long pepper, saffron -- and some people add in cloves with (var.: a little) verjuice and toast, infuse this in vinegar (var.: verjuice), and boil it when you are about to serve your meat.
from The Viandier of Taillevent
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