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.
Tag: verjuice
Recipe #16 – Brouet Vergay
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 #12 – Chaudel sur eulx pochiez
A Caudel on Poached Eggs – This dish would be a great breakfast dish. Poached egg, toasted bread and a light sauce. Simple, tasty and a great dish to show that the modern palate isn’t so different after all.
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.