Poivre Noir (Black Pepper Sauce)

Original:

Broiez gingembre et poivre ront, pain brulé, deffait de verjus et de vi aigre.

[The Viandier of Taillevent, edited by Terence Scully]

Translation:

Crush ginger, burnt bread and pepper, steep in vinegar and verjuice, and boil.

[Le Viandier de Taillevent, 165, Vatican Library Manuscript, 208, Trans: James Prescott]

Ingredients:

Red Wine Vinegar
Verjuice
Ginger
Pepper
Bread

Redaction:

Toast bread until blackened.  Steep Bread in Red Wine Vinegar and grind bread into Vinegar.  Grind Ginger and Pepper and add to Vinegar.  Boil to reduce and strain.

Notes:  

I do not have Verjuice onhand.  Other varients of this recipe do not include Verjuice so I omitted it.  I used pre-ground Pepper and Ginger and Herr Oster to mix with the Vinegar and Bread.  After boiling, the sauce needed straining.  I believe that this step would have been assumed as necessary.  I used this sauce as a reference when I made Salsa de Cervo fro El Llibre de Sent Sovi.  Salsa de Cervo also included Fruit Syrup and Broth.  This tempered the Vinegar which is more present in Poivre Noir.

Bibliography:

“Poivre Noir.” In The Viandier of Taillevent, 165, edited by Terence Scully, 227-8. Ottawa, University of Ottawa Press, (c1300) 1988.

“Poivre Noir.” In Le Viandier de Taillevent, Vatican Library Manuscript, 208, Trans: James Prescott, Alfarhaugr Publishing Society, Eugene, OR, (c1300) 1989.

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