14C English meat in a Saracen sauce recipe.
A 16th century meat with sauce recipe from the 1553 cookbook written by Sabina Welserin.
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.
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.
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.
Comminee de Poisson is a mild creamy cumin flavored sauce served with fish. The creaminess comes from the use of almond milk as the base of the sauce. The light flavor keeps it from being too rich for the fish. It is a mild dish that doesn’t test the modern palate as some other sauces…
Tart and tangy is the best way to describe this dish. I will admit the taste is not for everyone but if you are a fan of pickled things or of salt and vinegar chips then you will likely enjoy this as much as I did.
Thick, rich, and cheesy. Potage grenné is a bread and egg thicken cheese sauce. The original recipe is just for the pottage itself but going off of the surrounding recipes that were also thick pottages I served it with slices and sauteed pork tenderloin. This was a great dish but then it is hard to go…
For the third dish I wanted to make a nice hearty meat dish so I chose the Brouet Rousset. It is a thick dark sauce with onions and spices that can be used for any meat. I chose to use pork.
I have decided to begin this journey with The Vivendier’s first recipe. This recipe is for a mustard sauce that in this case is used to cook chicken.