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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: Pork

Recipe #19 – Char de porc fresche

Posted on 09/04/201403/28/2022 by Murienne

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.

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Recipe #18 – La Brehee

Posted on 08/22/201403/28/2022 by Murienne

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…

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Recipe #16 – Brouet Vergay

Posted on 07/31/201403/28/2022 by Murienne

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.

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Recipe #08 – Brouet de vergus

Posted on 06/05/201403/28/2022 by Murienne

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.

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Recipe #05 – Potage Grenné

Posted on 05/15/201403/28/2022 by Murienne

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…

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Recipe #03 – Brouet Rousset

Posted on 05/01/201403/28/2022 by Murienne

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.

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