Froie sauge: A Cold Sage.

pg. 288 #73
Taillevent


Cook your poultry in water, then set it to cool; grind ginger, 
cassia buds (var.: cinnamon), grains of paradise and cloves, 
and do not strain them; then grind bread, parsley and sage, 
with, if you wish, a little saffron in this greenery to make 
it a bright green, and sieve this; and some people add strained, 
hard-cooked egg yolks steeped in vinegar ; do not boil.  Break 
your poultry apart into halves, quarters or members, set it out 
on plates with the sauce over and hard-cooked eggs whites on top.  
If you used hard eggs, cut them up with a knife rather than breaking 
them by hand.


1 whole 		chicken
1 tsp			ginger
1/2 tsp		        cassia buds or cinnamon  (I used both)
1/2 tsp		        grains of paradise
1/2 tsp		        cloves


1 C			bread - grind
1/2 C			parsley
2 tsp			sage
pinch		        saffron
2			egg - hard boiled yolks
1 C			vinegar
2			egg - hard boiled whites on top of chicken

Directions:
Cook chicken in enough water to cover it.  When finished, let cool.  
Take ginger, cassia, cinnamon, grains of paradise and cloves, mix 
together.  In seperate bowl, mix bread, parsley sage and saffron.  
Boil 2 eggs, seperate eggs, yolk from white, and steep yolks in 
vinegar.  mix all spices and yolks with vinegar, and pour over pieces
of chicken.  Then crumble egg whites and put over the sauce which has
been put over the chicken.
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