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.
Tag: The Vivendier
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.
Recipe #10 – Rys en galles c’on dit “contrefait”
“Joke Rice That is Called Counterfeit” is the name of this dish. There was a long tradition of making food that looked like another dish, joke rice falls into that category. This dish has no rice in it at all. It is in fact a pasta dish. Small bits of pasta dough are dried and…
Recipe #09 – Comminee de Poisson
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…