Take some of the wild blackberries that grow in hedgerows and some thoroughly
pounded almonds, with a little ginger. And moisten these things with verjuice
and strain through a sieve.
Toward the end of summer, when blackberries are at their best, this
cerulean blue sauce will add zest to your September meat dinners. The pectin
in the berries helps the sauce set to a lovely midnight-blue jelly that
is a visual foil and a delicious accompaniment to white meats such as veal
and chicken.
1 quart (1 liter) blackberries
1/3 cup (50 g) unblanched almonds
2/3 cup verjuice, or a mixture of two parts cider
vinegar to one part water
1/4-inch slice ginger, peeled
salt
Puree the blackberries in a food processor or food mill, and strain
the juice, pressing to extract as much liquid as possible. In a mortar
or in a blender, grind the almonds and ginger, then mix with the blackberry
juice. Contact with the air will turn the mixture a dark blue.
Add the verjuice and strain once more. Season with salt
to taste.
The Medieval Kitchen: Recipes from France and
Italy
by Odile Redon, Françoise Sabban, &
Silvano Serventi
Translated by Edward Schneider