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 #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 #14 – Brouet d’allemaigne de char…
Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.” I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…