Sauce Gaunceli or Sermstele for Goose³⁰

• 2 large cloves garlic
• 1 oz/25 g plain white flour

Chop and grind the garlic to a smooth paste, mix with the milk, and beat into the flour, salt and saffron.

Simmer for a few minutes, stirring continuously until thickened and cooked, adding a little more milk if necessary to produce a good pouring consistency.