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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: parsley sauce

Recipe #16 – Brouet Vergay

Posted on 07/31/201403/28/2022 by Murienne

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.

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Recipe #12 – Chaudel sur eulx pochiez

Posted on 07/03/201403/28/2022 by Murienne

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.

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