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 #08 – Brouet de vergus
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.
Recipe #03 – Brouet Rousset
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.