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 #20 – Paste en pot
This is an odd dish. It is a paté made from the meat of your choice, spices and bread. The texture is not what we recognize as a modern paté. The meat in the dish is chopped instead of being ground and it gives the dish a less than smooth feel. That all being said…
Recipe #19 – Char de porc fresche
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.
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 #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 #07 – Sicilian Vermicelli
This dish is a very simple pasta side that has a good flavor but pairs well with most other dishes. It is a rare to see in a French book as it is a distinctly Italian dish. The author even calls it Sicilian so you know that it is a foreign dish.
Recipe #05 – Potage Grenné
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…
Recipe #04 – Cretonnee de pois nouveaux
Cretonnee of New Peas is a thick creamy dish of peas and chicken. It is lightly seasoned and thickened with mild ingredients like white bread, milk and egg yolks. It is a bright spring green dish in which the peas are the star.
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.