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.
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.
Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.” I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…