Garlic Sauce

Le Menagier de Paris (French, 1393)
WHITE OR GREEN GARLIC SAUCE For Birds Or Beef. Grind a clove of garlic and white untoasted bread-crumbs, and soak in white verjuice; and if you want it green for fish, grind in some parsley and sorrel or one of these or rosemary.

Le Menagier de Paris (French, 1393)
GARLIC JANCE. Grind ginger, garlic, almonds, and soak in good verjuice and then boil; and some add a third of wine to it.

Le Menagier de Paris (French, 1393)
GARLIC CAMELINE SAUCE For Ray. Grind ginger, garlic and crusts of white bread soaked in vinegar, or toasted bread, and soak in vinegar; and if you add liver it will be better.

Sawse Gauncile (Two Fifteenth-Century Cookery Books)
Take milke and a litul floure, And cast hit in a potte, And lette boil al togidur al thyn; and whan hit is wel boyled, take and stampe garleck small, and caste there-to pouder of peper, and salt, And then serue it forthe.

Maestro Martino, Libro de Arte Coquinaria (translation from Redon, et. al.)
"White garlic sauce. Take carefully skinned almonds and pound them, and when they are pounded halfway, add as much garlic as you like, and pound them very well together, adding a little cool water to prevent them from becoming oily. Then take crumb of white bread and soften it in lean meat or fish broth depending on the calendar; this garlic sauce can be served and adapted at will for meat days and days of abstinence. (Ma 157)."