I did these two sauces together as they differ by only one ingredient… garlic. Both are sweet, sour, and thick. Both give a nice mild spice that would be lovely on roasted pork or poultry.
Recipe #20 – Paste en pot
This is an odd dish. It is a paté made from the meat of your choice, spices and bread. The texture is not what we recognize as a modern paté. The meat in the dish is chopped instead of being ground and it gives the dish a less than smooth feel. That all being said…
Recipe #19 – Char de porc fresche
Pork gently boiled until cooked through and then added to a lite sauce with lots of herbs. This is a very pretty dish and smells and tastes wonderful. I will be making this again… soon.
Recipe #18 – La Brehee
La Brehee – I have seen this dish done a number of different ways online. Some make it a sauce to pour over salted meat, some make it a salted meat and onion paste, like a pate. I have read and reread the recipe and I think that it is closer to a thick onion…
Recipe #17 – Pignagoscé sur chapons
If you don’t like liver this dish is not for you. I however do like liver so I enjoyed the dish. It is twice cooked chicken with a thick sauce of liver, red wine and strong spices.
Recipe #16 – Brouet Vergay
Brouet Vergay is aptly titled. The translation is “Gaudy-Green Broth”. It is a brightly colored sauce for the meat of our choosing. The sauce gets it’s color from it’s main ingredient, parsley, as well as egg yolks and saffron.
Recipe #15 – Soupe crottee
Soupe crotte…. worst name ever! It doesn’t sound so bad until you translate it… Dung soup. Terence Scully is kind and calls it Lumpy Sops. Either way the name is unfortunate but the dish was surprisingly taste and very filling. Don’t let the name or the look of the dish fool you, it is “lumpy”…
Recipe #13 – Amplummus
Amplummus is a creamy apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver…
Recipe #12 – Chaudel sur eulx pochiez
A Caudel on Poached Eggs – This dish would be a great breakfast dish. Poached egg, toasted bread and a light sauce. Simple, tasty and a great dish to show that the modern palate isn’t so different after all.
Recipe #11 – Soupe de quaresme
Soupe de quaresme or Lenten Sops is a dish that resembles a pea soup served over toast. Flavored with cumin, wine and saffron it is a nice savory warming dish.