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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: Sauce

Bruet Sarcenes

Posted on 03/20/202203/24/2022 by Murienne

14C English meat in a Saracen sauce recipe.

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Beef Stewed in Pepper Sauce

Posted on 03/20/202203/24/2022 by Murienne

A 16th century meat with sauce recipe from the 1553 cookbook written by Sabina Welserin.

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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 #17 – Pignagoscé sur chapons

Posted on 08/14/201403/28/2022 by Murienne

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.

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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 #09 – Comminee de Poisson

Posted on 06/12/201403/28/2022 by Murienne

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…

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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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Medieval cooking scene.

Recipe #01 – Barbe Robert

Posted on 04/17/201403/28/2022 by Murienne

I have decided to begin this journey with The Vivendier’s first recipe. This recipe is for a mustard sauce that in this case is used to cook chicken.

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