Salsa de Pago; Sauce for a Peacock
(too long to transpose)

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
Poached collops of chicken
served with a sauce of

¼ c chicken fat from poaching pot
4 oz onion
2 c chicken broth
¼ tsp nutmeg
¼ tsp grains of paradise, ground finely
¼ tsp cinnamon or ginger
1/8 tsp cloves,
1 pinch saffron
½ tsp salt
1 Tbs approx honey
1 Tbs approx Sour Orange juice

Collect fat from pot.
Fry onions in chicken fat.
Pour off frying fat.
Add dry spices to onions.
Sautee in residual fat.
Add chicken broth to the onions, simmer.
Add saffron water, bit by bit, til color shifts toward red.
Taste. Adjust. If too saffron-y, add chicken fat.
Add sour orange juice (modicum, not a lot)]
Add honey to balance
Taste again.

Use immersion blender to homogenise if you wish.
It should be red/tan in color, with a pleasant sweet/acid balance from the
sauteed onions, the honey, and the sharp sour oranges.
If sour oranges are not available, try a blend of orange and lime, or
perhaps some grapefruit juice for home use.

Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 42-45. Print.


XLV Si vols fer bunyols, hages de la pasta damunt dita, que sia llevada, ee ous ab formatge rattlat; e sia tot mesclat e be espes. E fe’n redolins aixi com un ou. E hages una cassola e del greix dessus dit; gita’ls en cassola. E, quan seran cuits, posa’ls en un tallador ab sucre dessus e dejus.

If you want to make cheese fritters, take the dough described above, which is leavened, and eggs with grated cheese. Everything should be mixed together and quite thick.And make round shapes like an egg. Take a casserole dish and some of the grease saif above, pour (the fritters) into the dish. And when they are cooked, put them on a plate wuuthh sugar over and under.
1 teaspoon instant yeast
1/2 cup warm (100 degrees F) water, for proofing
2 c warm water, divided
2 1/2 cups all-purpose flour plus 1/2 cup
3 oz Manchego, grated
1 TBS salt

frying oil, fryolator

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)

I like these as a cheesy beignet. We made them small, about a half ounce of dough per bunyol, as they puff when frying and are quite rich.

The recipe really relies on a flavorful cheese. We used an earthy Manchego.  Our poor fry guy could not keep up with demand.

Dissolve yeast in ½ c warm water. Wait til foamy, add 1 c water and the bulk of the flour. Incorporate.
Allow to rise 1-3 hr til doubled.
Reserve the last cup of water.
Fold dough into last cup water, adding cheese as you go.
Add more flour if needed.
Allow to rise as time permits, at least 15 mins while prepping fryer depending on the ambient temperature.
This dough really does not need a full rise.


Salt as they come out of the fryer.
Dust w more cheese if available. Serve.

Rest on platters lined with paper.
Move them so they don’t get soggy.
Serve in a bowl lined with cloth towels, but they probably won’t last long enough to worry about sogginess.

Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 132-133. Print.

Mushroom Sauce

If you want to make a sauce of mushrooms that are boiled, pressed, and fried with oil, make the sauce like this; take onion, parsley, vinegar, and spices, and mix it with vinegar and a little water. Make pieces of the mushrooms, to fry, or serve with a fried mixture, and then put them in their sauce, or serve them grilled with salt and oil.

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)

12 oz mushrooms, cleaned
2 cups water
2 oz olive oil, divided
½ oz (1 Tbs) salt
3 oz onion, minced
3 oz parsley, fresh
4 oz red wine vinegar

(thyme, savory, black pepper, or garlic would all go well with this dish)

Place clean mushrooms in pot with water. Add half of the olive oil and the salt. Simmer until mushrooms are cooked through. If water boils off, add more.

While mushrooms simmer, mince the onions, chop or scissor rinsed parsley. Prepare and measure all spices and seasonings.

Don’t add the seasonings yet

When mushrooms are cooked completely, drain water through strainer into one bowl.

Chop mushrooms very coarsely.
Add remaining oil to pan, return mushrooms, without liquid, to the pan. If needed, add small amounts of oil, but be cautious. They are spongy and can get too oily rather easily.

When mushrooms are fried, remove them to the second bowl.
Place the onions, parsley, ginger, pepper, and vinegar into the pot, and cook them through.
The onions will become transparent.
Add the mushroom broth, to the spices and oil, bit by bit. The goal is to reduce it slightly, but not to deplete it completely, while cooking the seasonings gently through.

When the sauce is reduced, return the mushrooms to the pot. Give them a quick toss, taste for seasoning and adjust if needed.

This is an excellent accompaniment to a red meat dish, filling for a turnover, salad topping, and accompaniment to a plate of cheese.

The type of mushrooms chosen affects the dish. Reducing the cooking liquid affects the density of flavor, so it is better to be parsimonious with the spices.

Serves 4

Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 76-77. Print.

Confits; Candied walnuts

(part of an ongoing series in which I share recipes presented at The Lay of El Cid hosted by Barony Bhakail)
If you want to make candied walnuts, make a cut at every part, that is, on each
side and at both ends. After that, soak them nine days and nine nights, and
every day change with cold water. Then scald them with a pot of boiling water,
and leave it a day and a night.
For two hundred fifty walnuts, take three pounds of honey and a pitcher of
water, and cook it enough so it becomes half a pitcher.
Then take them from the pot and put them in a basket to drain well for a whole
night, and then spread them out on a screen and put them on their ends; and
they should stay the whole night.
After that, take thirteen pounds of honey and the walnuts said above, and take
the honey and put it on the fire. When it boils skim it well, and put in the nuts,
and cook it so that the honey is sticky enough.
After that, take them out of the honey and a clove on one end, and on the other
end a pistachio nut, and on the sides a clove of ginger and a pine nut. Do all
of this with every walnut.
Put them in a sauce dish, and pour hot honey over them so they are well
8 oz walnuts
8 oz honey
4 oz water
1/4 tsp dried ginger
1/4 tsp ground cloves
2 oz pine nuts
2 oz pistachios
Place nuts in pot. Cover with water, rinse until water clears. Simmer in water
until soft and water discolors. Discard water.
Place nuts evenly on parchment paper, place in medium oven (300) and gently
dry without cooking nuts. Place honey and measured water in pot. Simmer
until reduced by half (use a spatula to gauge depth visually)
When the honey has reduced, fold in the cooked walnuts. When the nuts are
evenly coated, turn off the heat, add the pistachios and pine nuts. Fold in the
spices, then put the nuts into the storage jar. Cover them with the honey from
the pot.
NOTE This recipe relies on the salt of the pistachios for it’s seasoning. If you
have unsalted pistachios, you may wish to use a teaspoon of salt, applied to the
walnuts after boiling, before drying.
Santanach, Joan, trans. Robin Vozelgang. The Book of Sent Sovi Medieval Recipes from
Catalonia. First Edition. Barcelona, Spain: Barcino-Tamesis, 2008. 164-165. Print.

I think you may forgive me for terseness, the power is uncertain as I write.

a finished dish of chickpeas, pale against a dark bowl.

Serve in heavy pottery, to hold the heat.

Tender chickpeas, intended as fresh, new, uncooked, undried field produce, to be cooked in almond milk and seasonings.


I used canned chickpeas for lack of access to fresh ones, home-made almond milk, a poached onion, marjoram, savory, parsley, ginger, salt, and verjus.

bowls containing chick peas, a poached onion, almond milk and spices. Verjus and olive oil in bottles, and a pile of herbs and  salt.

the onion was simmered through beforehand.

It was a quick throw-together. Unfortunately, round one is kind of bland and un-interesting, as chickpeas flavor and almond milk’s flavor don’t do much to help each other out.

I’ll play with  a few other processes and get back to you.

in other news, it held for three days, and was perfectly pleasant cold

a pot of simmering almond milk with the chickpeas, to which a pile of minced herbs has been added but not yet stirred in.

be cautious not to burn or scorch


– boring

+ vegetarian,


+ cheap.


There’s a question of what exactly “resola” is. It might be the pluck, it might be a type of sausage, it might be a leftover of another kind of dish.

Being that there is boiled garlic in the recipe, I went with a type of sausage which relies on fresh meat and garlic. We both like garlic, he does not like pluck. It worked out well.

Because I was not stuffing a whole piglet or kid, I made way too much stuffing. I cooked the rest in a separate pot, more like a terrine. The roast I used only took about a quarter cup of filling.

First I poached some heads of garlic. I figure it freezes well, so poach once, enjoy often. Then I cubed up some salted fat, which I trimmed of skin, and a bit of meat.

the non-meat ingredients for the dish in bowls waiting to be added

meats in the pan, veg on the counter

This all got sauteed til the fat was mostly rendered, and everything was cooked.

sausage, salt-fat, and minced meat in the pan

the sausages are about 3″ long.

After cooling, the meats all went into a processor with the onion and the herbs, and was pulsed til it was quite homogeneous. The raisins were forgotten, and only two eggs were needed to get the texture to what I was looking for.

At this point, I opened a pocket in the loin I was stuffing, and poured in as much as it would take.

a loin roast with a large pocket cut into it, being prepared for stuffing

a reasonably large pocket

It was roasted in a high oven, then rested for about 15 minutes.

After resting, it was sliced in half and served, where it was met with great appreciation.

Recipe: To Stuff a Kid


  • Two small garlic sausages (recipe another time)
  • Two ounces of salt-fat, cubed
  • Two ounces of raw meat, cubed
  • Four ounces raw onion
  • One ounce parlsey and marjoram
  • Two cloves boiled garlic
  • Two ounces raisins
  • Thick chops, loin roast, small whole meat item, or a terrine mold to place filling in.


  1. Boil garlic, set aside to cool
  2. Sautee meats til done and fat rendered. Allow to cool.
  3. Mince meat together with the onion, garlic, and herbs
  4. Fold in eggs and raisins.
  5. Stuff meat item or prepared mold, and roast or bake in bain marie as appropriate.


– unknown major ingredient – expensive ingredients -heavy on pork, an ingredient that does not always play well -muscles or processor needed, not a simple construction. + flexible service, can fit different aspects of a menu +can be made ahead if good temperatures can be managed.

Preparation time:


Robin, Vogelzang. The Book of Sent Sovi: Medieval recipes from Catalonia. Tamesis Books, 2008. 191. Print.

Mushrooms are some of my favorite things. This is one of my favorite ways to eat them.

The instructions start with a parcook of mushrooms, the instructions are similar to modern ones.

a black pan with a tangle of slender pale mushrooms simmering

a little water, a little oil. The water boils off, the mushrooms fry instead of burning

If you want to make sauce of mushrooms that are boiled, pressed, and fried with oil, make the sauce like this:

My preferred way of cooking things like mushrooms is to put them in a pan with enough water to get them cooking, and enough oil to fry them, so they cook enough to not absorb the oil they will then fry in. It works really well.

After instructing on seasoning, the book tell us to make pieces of the mushrooms to fry, or serve with a fried mixture, and then put them in their sauce, or serve them grilled with salt and oil.

the same mushrooms, a few minutes later. Herbs and an onion have been added, the heat has been turned off

waiting for them to cool

This to me implies that the mushrooms can be served as a mince, a hash, a sauce, or served as a side dish in a more whole nature.

My decision is to cook the mushrooms with the seasonings, mince them, and stuff mushroom caps with the mushroom mince, then bake them. It’s a side dish, an hors d’ouvre, and a treat.

mushroom caps stuffed with minced mushrooms, ready to be plated.

mushrooms do deserve to be the star of the show once in a while.


Recipe: Sent Sovi Mushroom Sauce XVII


  • 1 pint mushroom caps, stems separated
  • 1/4 cup stems and mushrooms
  • 1/4 c water
  • 1 Tbs olive oil
  • 1 sprig marjoram
  • 1 sprig parsley
  • 1/4 tsp mace
  • 2 Tbs onions, minced
  • 1/8 tsp ginger
  • 1/4 tsp white pepper
  • 2 Tbs red wine vinegar
  • salt to taste


  1. Place the stems and ugly mushrooms into a pan with the water and olive oil, simmer until the water is gone. When the water is gone, the frying begins, and stirring must commence.
  2. Mince the onions, marjoram and parsley, toss them into the pan with the spices at about the same time the water boils off.
  3. After the mushrooms are showing good color and the onions are cooked through, put in the wine vinegar with a little more water, to make sure it distributes, this will be boiled off as well and we want everything to have the brightness it adds.
  4. When the mushrooms are fully cooked, preheat the oven to 400 ( I make this as a side dish, so there’s usually a roast already in there. Just use whatever temperature it needs to be, and keep a sharp eye on them.)
  5. Mince the sauteed mix as soon as it is cool enough to handle.
  6. Place the hollow caps into a small, shallow baking dish or pan, and tuck some of the minced mixture into each one.
  7. Put a little water into the baking dish, just enough to barely cover the bottom, and if you like, place some loose foil overtop, in order to allow some steam to form and assist the cooking.
  8. When the caps are cooked through, the dish is done. It’s not the most elaborate, it doesn’t have the overwhelming richness of many modern versions, but it is intensely mushroomy, it’s vegetarian, and it’s easy to make ahead.
  9. The minced mix could be used in a number of ways, such as a tartlet filling, a kebab, or a hand-pie.


– not as rich and intense as most modern variants

– slightly fussy

+ tasty

+ veggie

+ shares an oven well

+ keeps well, reheats well.

Preparation time: 45 minute(s)

Cooking time: 45 minute(s)

Number of servings (yield): 2

It’s camping season, BBQ season, time to play with open fire cooking. Combine that with onions and chicken, what could go wrong?

The directions are confusing and heavily footnoted, but with a little patience and a sharp spoon, it’s a really nifty “dinner for two” type of dish for a nice camping event

First, find the largest onions you can. I’m assuming this means root-cellar onions; something exceptionally large. The best I could do was some Spanish onions, but a Vidalia-type would take more filling.

Trim, peel, core and hollow the onions,

four soft-ball sized onions, which have been emptied like pumpkins or apples for stuffing.

I used a sharpened teaspoon to hollow them.


line with salt pork, fill with seasoned poultry,

the hollow onions with a fringe of prosciutto ready to be folded over the chicken, which has been densely stuffed inside.

Not quite a baked apple!

and roast in ashes, under coals, well wrapped in what the instructions call burlap. Be aware that modern burlap is not only not food-safe, it’s also not as closely woven as would be required, and consider several layers of cheesecloth, or perhaps using 100% linen scraps from making clothing, if you happen to have any.


I tried it two ways;

First I stuffed four onions, wrapped two in fabric, and put them in the oven. The ones in cloth took far longer to cook, and none of the onions managed to cook to the pointof collapse; there was not enough moisture barrier with the lack of the ash layer.


the stuffed onion cut in half showing the cooked poultry but not-well-enough cooked onion, on a plate.

it needed more time and more of a moisture barrier

For the second iteration I put a layer of half-onions in a pot, then a layer of prosciutto, the seasoned chicken, another layer of prosciutto, and another layer of onions. It had none of the character or tone of the chicken cooked inside the onion, it was actually kind of depressing.

If you wish to do group service, simply wrapping pieces of seasoned poultry and dressing it heavily with onions will get you just as close, but will also be just as distant. There are better recipes for group service.

a layer of halved onions tops a visible layer of prosciutto, which completely covers a thick layer of poultry, in a dutch oven.

While it’s a pleasant dish, it loses all of the character of the original. Don’t bother.

There is a plan in the works to make a go of it with charcoal and ash, as well as to wrap the onions in foil, but those are slightly down the road.

Edit! It’s 2013, and foil has been accomplished. It’s the way to go. In a slow oven of about 200* for 3 hours, then the heat boosted to 350 for an hour, the onions were soft and buttery without dissolving.

These can be pre-assembled, wrapped, and frozen with minimal loss of integrity.

A friend stuffed her onions with lamb, which was a similar delight. She pre-cooked the meat as meatballs, and prepared them for camping. It’s still, a year later, one of my favorites.


Partridge and pheasant are unavailable to me at this time of year.

Recipe: bird turnovers

Summary: onion stuffed with poultry


  • 1-2 chicken leg quarters (depending on size of chickens and size of onions)
  • 1/4 lb  prosciutto or thinly lined fatback, depending on taste and availability (or line with salted chicken skin, but have a barrier there)
  • ¼ tsp cloves,
  • ½ tsp cinnamon,
  • ¼ tsp sugar (reconsider if using a sweet onion)
  • 4 onions the size of a softball
  • (I did not use salt, as the prosciutto has enough for my tastes, yours may vary)


  1. Cut the tops off of the onions, peel them, and hollow them out with a teaspoon as though they are tiny pumpkins. Save the onion trim for another dish.
  2. Bone the chicken leg, trim off all of the tendons you can deal with, and chop into pieces about the size of a date (or a chicken nugget)
  3. Fold the spices and sugar in to the chicken.
  4. Line the onions with prosciutto, leaving enough out to fold over the top
  5. Tuck the chicken inside the onions.
  6. Fold the prosciutto over the top, then put the onion caps back on.
  7. Cut cheesecloth to 8 pieces large enough to wrap and tie
  8. Wrap each onion in two layers of cheesecloth
  9. If you have a charcoal fire going, rake the coals to the side, and tuck the onions into the ashes.
  10. Cover them with more ash.
  11. Rake the coals back over the top.
  12. If not, put them in a pan in the oven,wrap with foil, and let them roast at about 350 for two hours or so, until the onions collapse.


-be careful cutting the onions, they fight back.

-have a use in mind for all of the shredded onion bits (I made baked beans with mine)

-outdoor cooking is outdoor cooking, know what you are getting into

-really not good for large scale service

+really nice, tasty, and fun for a small camp supper.

+once it’s in the fire, it’s low maintenance.

+really showy!

Preparation time at least an hour the first time; get a fire started, empty onions, cut up chicken.

Cooking time: 2-4 hour(s)

Number of servings (yield): one per onion


if you don’t use pork, when you trim the chicken, salt the skin heavily and set it aside for 20 minutes to drain. Rinse off the salt, then use this skin to line the inside of the onions. If you do this, eliminate salt in the seasoning of the chicken, as it will overwhelm.

The goal is a bit of fat, a bit of salt, a bit of vapor barrier.

The original wants partridge, so do consider dark meat, turkey, duck,  rather than a less-rich bird.

Remember “lemon chicken” from the takeout American style Chinese place when we were kids? It was so unexpected, sweet and sour, dense and light at the same time. Remember trying it again when we were older, expecting some of that surprise and amusement again, but instead finding a heavy, gloppy starch bomb with more of the bitter than the sour from the lemons, and more of the cloying than balance from the sweetener?


This is not that. This is what we wish that had been all along.


lemons, spices, a bowl of broth, a bowl of almonds, skin removed, a pile of peppercorns, a little saffon, and a small bowl of sugar (consider it a spice)

an unlikely shopping list

This Catalan sauce is rich and complex, sour, sweet, light, earthy, balanced, and fun. It’s a little demanding, a little fussy, but it’s special enough to do what it takes to make it, and find excuses to serve it.


One of the hallmarks of Pre-Columbian European food is the heavy reliance on almonds. Every time I do make an almond-milk based recipe, particularly one calling for significant boiling or acid, I wonder why this wonder ingredient ever left our common repertoire. Is this an American prejudice, or a more general modern one?


creamy almond milk in a pan, with chicken broth showing through

as rich as it can be

One note in the translation I have access to is to add “sweetener” at the end, seemingly differentiated from all of the notes about sugar. I need to spend more time with the manuscript to clarify that.


a chicken leg in a bowl sitting in the lemon sauce

Definitely needed a bowl.

Recipe: Lemon Sauce

Summary: Sent Sovi


  • 1 ½ cup almonds
  • 2 cups chicken broth or stock
  • 3 TBS sugar
  • ½ cup lemon juice (3-4 lemons)
  • 1/8 tsp ginger, powdered
  • 1/8 tsp pepper, ground
  • 1/8 tsp saffron
  • ¼ tsp salt
  • a little mace, a couple of cloves, a bit of cinnamon, or the spices which strike you as wise


  1. Soak the almonds overnight, slip the skins. If they will not slip, poach them in hot water for just a moment, dunk them in cold water, and try again.
  2. Simultaneously put saffron into warm water, let it sit.
  3. Grind any spices which need grinding.
  4. Warm the stock if it is set from storage, and put it with the almonds in the blender.
  5. Whiz.
  6. Strain
  7. Chuck the solids unless you have an immediate use, they would be nice in stuffing a chicken, or mincing with some poultry into a forcemeat for a pie. I’d be leery of saving them even in the freezer for future use, too easy to mix up.
  8. Put resulting liquid into a pot
  9. Add spices and sugar, but not salt or lemon quite yet.
  10. Simmer.
  11. Taste for salt, adjust.
  12. Add the saffron with it’s liquid.
  13. Begin to add lemon juice, ¼ cup first, then a little at a time until you like the flavor. Be mindful that there will be a final shot of acid from verjus at the last moment.
  14. Allow the pot to boil, but watch it closely, it will try very hard to boil over.
  15. After a solid couple of minutes boiling, allow it to cool, taste again for salt and seasonings.
  16. Add any spices which need a little boost, a shot of verjus, and adjust the sugar.
  17. The addition of verjus adds a new dimension to the acid from the lemon, providing a complexity and depth. It’s pleasant without, but fascinating with.
  18. If you find it too runny for service in your situation, you can thicken it pretty easily, but that will affect reheating.



-absolutely requires fresh lemons

-some people find it too tart

-quite runny and wet

-needs constant attention

-needs careful measuring and planning

-really benefits from the verjus, can be insipid without

+can be scaled up with caution

+overnights well for three days

+can take a hard boil without damage

+Once you know how much lemon juice you prefer in this sauce, you can just pre-measure everything and dump it all in.

Preparation time: 1 day to soak almonds, or blanching time

Cooking time: 20 minute(s)

Number of servings (yield): 4

Sauce for a Gos
A Fifteenth Century Cookry Boke
Compiled by John L Anderson
Page 68

Salsa D’Oques, Goose Sauce
Sent Sovi

The Cookry Boke is a compilation of recipes from manuscripts commonly referred to as Harleian and Ashmolean, some owned by the British Museum, others by the Bodleian Library. These manuscripts contain many recipes, and are a kind of rosetta stone for cooks, having several touchstones of information to use as reference points. It’s quite common for these books, being from different countries and different centuries, to have related recipes. Some are more recognisable as being of a type than others.

This concept is interesting and simple; stuff a game bird with garlic, grapes, parsley and salt. When the bird is done, beat in cooked egg yolks, then add verjus, season, and serve.

grapes, herbs, a duck, garlic, and eggs assembled for preparation in bowls and dishes.


The Sent Sovi is quite similar, in that it calls for garlic, raisins and salt to be placed in the bird before roasting, then to pound it together with egg yolks and almond milk, spice it, cook it again, and finally add verjus and chicken livers.

The recipes are obviously similar, but one is either short-hand or simply a basic theme, while the Spanish iteration is explicit in direction, far more elaborate, and festive. It is more likely to be intended as a meal when there are guests than a regular offering.

We prepared the grape-based dish, and found it to be very well balanced, easy to make both in and out of the bird, and a lovely complement to the richness of the meat.

completed roast stuffed duck in a close fitting pan. The skin is scored to allow fat to drain.

roasted and ready for plating.

One thing to be aware of is what grapes might have been available at the time the recipe was developed. We had no options available but red seedless, though these do not have great flavor. I strongly suggest avoiding concords unless they grow in your yard, they have a very distinct flavor and are native to the US.

If you use a seeded grape, you may wish to run them through a food mill to remove the seeds after roasting and before blending.


Recipe: Sauce for a Gos


  • 1/2 cup garlic
  • 1/2 cup grapes
  • 1/2 cup whole fresh parsley, loosely packed
  • 1/2 Tbs salt
  • 3 hard egg yolks (see note)
  • 1/2 cup verjus, red wine, or red wine vinegar


  1. Stuff the bird with the grapes, garlic, parsley and salt, roast til done.
  2. Alternative; sautee the above ingredients together in a bit of poultry drippings or oil.
  3. When the garlic is translucent and the grapes are ready to burst, remove and cool.
  4. Blend with the three hard boiled egg yolks, adding verjus as needed to make it into a sauce.
  5. There is not enough fat in this to emulsify into a mayonnaise-like consistency, it will be runny. Don’t worry if it doesn’t develop body.
  6. Slice the meat to be served and drizzle the sauce over it.

Number of servings (yield): 2


(Note for the eggs. Make 6 hard boiled eggs and save the whites from the ones you need for this recipe, make stuffed eggs. I’ll be posting that recipe in the not too distant future.)

After roasting, I found that the stuffing had not cooked to my preferences for food-safety, so I put it into a small pan on the stovetop til it was fully cooked.

Then, in a blender, I put three hard egg-yolks (saved the whites for lunch the next day) and added a fresh, red verjus.

Whipping in the blender did not emulsify the sauce, though I thought there might be a possibility that a mortar and pestle might create more of a creamy texture.

sliced breast of duck on a green plate, napped with a tan sauce with flecks of green herbs. The sauce is about the texture of hollandaise.

serving portion, waiting for sides and accompaniments.

+Verjus is not so acid as to unbalance the dish
+Eggs bring the sauce together
+Grapes, garlic and parsley tie into a very pleasant flavor.
+The sauce can be made in a pan or pot with broth, with little loss of flavor
+Most components are easily prepared in advance
+Doesn’t separate too quickly, and while it’s best hot, doesn’t suffer from being served tepid.
+The colors can easily be manipulated into something heraldic, if that amuses you