Sauce Madame


Take sawge. persel. ysope. and saueray. quinces. and peeres, garlek and Grapes. and fylle the gees þerwith. and sowe the hole þat no grece come out. and roost hem wel. and kepe the grece þat fallith þerof. take galytyne and grece and do in a possynet, whan the gees buth rosted ynowh; take an smyte hem on pecys. and þat tat is withinne and do it in a possynet and put þerinne wyne if it be to thyk. do þerto powdour of galyngale. powdour douce and salt and boyle the sawse and dresse þe Gees in disshes and lay þe sowe onoward.

[Forme of Cury]


Take Sage, Parsley, Hyssop, and Savory. Quinces and Pears, Garlic, and Grapes and fill the Geese with these, and sew the hole up so that no fat comes out, and roast them well. Keep any grease that comes out, take the mix and the grease and cook it in a small pot, and put in Wine if it is too thick. Add to it Powdered Galangal, Sweet Spice Powders and Salt, and boil the Sauce. Dress the Geese is dishes and lay the Sauce over.

[Forme of Cury (Hughes)]


1 Chicken
1 Pear
rapes quartered
1 tsp Savory
2 cloves Garlic
Chicken Drippings
2 Tbsp. Wine
1 tsp Powder Douce


Whole Chicken with Salt and Pepper including inside the cavity.

Peel and dice the Pear.
Parboil Pear to soften it. Cut the Grapes in half. Chop the Parsley and Sage. Dice the Garlic and mix together in a bowl. Stuff mixture into the chicken and place Chicken on Rotisserie. Cook until done.

Remove mixture
from inside Chicken and place in a saucepan. Add Chicken Drippings, Powder Douce, and Wine. Heat mixture and Salt to taste. Serve over Chicken.


The original recipe is for Goose, but it works very well with Chicken. The Quince, Hyssop, and Galingale were omitted due to availability.

Combined mixture to be
stuffed into Chcken
Prepped Chicken stuffed with mixture

Chicken off the Rotisserie

Mixture combined with Powder Douce,
 Chicken Drippings, and Wine.


The Forme of Cury, XXX, c1390, From MS7 Ryland Library, University of Manchester, Rendered into Modern English by Glen Hughes, Derbyshire, England, Foods of England, 2016.

Medieval Cookery, Daniel Myers,

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