Medieval Recipes #9: Poivre jaunet

1

June 6, 2014 by phicks2012

bread_drawingMedieval Recipes #9: Poivre jaunet
http://www.godecookery.com/goderec/grec67.htm

PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic

DESCRIPTION: A yellow pepper sauce for meats

 

ORIGINAL RECEIPT:

164. Poivre jaunet: Yellow Pepper Sauce. 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.

– Scully, Terence, ed. Le Viandier de Taillevent. An Edition of all Extant Manuscripts. Ottawa: University of Ottawa Press, 1988.

 

MODERN RECIPE:

2 cups red wine vinegar
1 Tbs. ginger (see note)
1 Tbs. pepper (see note)
1 Tbs. ground saffron OR 1 Tbs. yellow food coloring
½ tsp. cloves (see note)
1-2 cups toasted bread crumbs (unseasoned) – the amount depends on the thickness of the sauce
Bring the vinegar to a boil; reduce the heat slightly, and with a wire whisk, beat in the spices and food coloring. With the whisk slowly begin to beat in the bread crumbs 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.

Note:
This very tart sauce may startle a few people, but many love its sharp and unique taste. Feel free to adjust the spices to your personal taste – some may enjoy using less pepper and more ginger, etc. The sauce can be as thin as a gravy or as thick as a dip. It goes wonderfully with Pourcelet farci.

———————-

This recipe called for ingredients that were easily available (I did use the food coloring rather than saffron), and it was simple to produce. It also had a nice flavor when used, as I used it, served over chicken. Yes, it was a bit tart, but I tend to prefer that to bland, and it imparted flavor to breast meat which, to me, tends otherwise to lack much taste and to be dry in texture. I suspect it also would be nice served over pork, and since I have some left I plan to try that in the next few days.

Advertisements

One thought on “Medieval Recipes #9: Poivre jaunet

  1. […] Medieval Recipes #9: Poivre jaunet | Life in a Southern Castle https://phicksblog.wordpress.com/Medieval Recipes #9: Poivre jaunet http://www.godecookery.com/goderec/grec67.htm PERIOD: France, 14th century | SOURCE: Le Viandier de Taillevent | CLASS: Authentic DESCRIPTION: A yellow pepper sauce for meats ORIGINAL … MODERN RECIPE: 2 cups red wine vinegar 1 Tbs. ginger (see note) 1 Tbs. pepper (see note) 1 Tbs. ground saffron OR 1 Tbs. yellow food coloring ½ tsp. cloves (see note) 1-2 cups toasted bread crumbs (unseasoned) – the amount … […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Topics of Interest

June 2014
M T W T F S S
« May   Jul »
 1
2345678
9101112131415
16171819202122
23242526272829
30  
phicks2012

phicks2012

I am an active, outgoing person interested in all sorts of things and all sorts of people! I'm constantly discovering new interests, and expect that to continue right into the grave!

View Full Profile →

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 296 other followers

%d bloggers like this: