Cold Sage Sauce - Taillevent

A Cold Sage Sauce Friod Sauge- no. 73
Cook your poultry in water, then set it to cool. Grind ginger, cassia buds grains of paradise and cloves, and do not strain them; then grind bread**** (note; for high table, use rice flour!) , parsley and sage, with a little saffron if you wish 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. Brak apart yoru poultry into halves, quarters or members, set it out on plates with the sauce oer and hard cooked egg whites on top. If you use hard eggs, cut them up with a knife rather than by breaking them by hand.
No.	Quantity	Qantity	Item	Per 50		Per 100
1		big	chicken	5.0	chickens	12	chickens
0.5		tsp	ginger			5	tsp
0.5			cinnamon			5	tsp
0.5			grains - pepper & cardamom			5	tsp
0.5			cloves			5	tsp
0.25		cup	parsley			2.5	cups
0.25		cup	sage			2.5	cups
1		pinch	saffron			5	pinches
0.5		cup	bread crumbs	approx.		5	cups
4		TBS	rice flour	approx.		4	TBS - approx
2		TBS	verjuice			0.5	bottle verjuice
Method
This is a an adaption for a large feast. We are roasting the chicken, and serving the cold sage sauce as an accompaniment. For the roast chicken, sprinkle with salt, pepper and a splash of lemon juice. Roast in a moderage oven (200 degrees C) for approximately 1.5 to 2 hours, until the juices run clear. For the sauce, grind the spices and greens in the mortar, add the bread crumbs (or rice flour) until thick; moisten with verjuice as appropriate. Should be tangy.