Break your poultry apart into halves, quarters, or members, set it out on plates with the sauce over and hard-cooked egg whites on top. If you used hard eggs, cut them up with a knife rather than breaking them by hand. The Viandier of Taillevent, edited by Terence Scully, University of Ottawa Press, Toronto, 1988. First of all, I should point out that virtually every 14th century source includes a recipe for this sauce, or at least mentions it. In a shameless bow to popular sentiment, boiled poultry is out.
Roast chicken is in.
Actually, menus of the period refer to cold sage sauce with other meats of various kinds, and it's a reasonably safe bet they're talking about this sauce without the boiled bird. This brightens the color, lightens the texture, and improves the flavor of the finished sauce. I suspect olive or nut oils were a more expensive commodity outside of the Mediterranean coast area until late in our period. The birds themselves are roasted, whole and unstuffed, with a sprinkling of salt and some powder fort, a mixture of pepper, ginger, nutmeg and cinnamon. The Viandier of Taillevent, edited by Terence Scully, University of Ottawa Press, Toronto, 1988.