Dodine (sauce): A dodine is a classic sauce of medieval cuisine, of which Taillevent gives three recipes: white dodine, red dodine and verjuice dodine.
The fat of roast poultry is deglazed, depending on the version, either with verjuice, or with ruddy wine, or even with milk. The resulting sauce is thickened with toast, and flavored with parsley and various spices. The 1602 edition of the book by II Platina (the Platinum), Moneste Volupté, gives a ...
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