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.
Author Archives: Murienne l'aloiere
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 the dish was good tasting and satisfying to eat.
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.
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 soup. So that is what I made out of the recipe.
This is a great example how you can read these recipes and get a variety of different interpretations.
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.
Soupe crotte…. worst name ever! It doesn’t sound so bad until you translate it… Dung soup. Terence Scully is kind and calls it Lumpy Sops. Either way the name is unfortunate but the dish was surprisingly taste and very filling. Don’t let the name or the look of the dish fool you, it is “lumpy” but it is not “dung”!
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 the cooked onions.
Amplummus is a creamy apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver the high protien of the eggs, the calories of the cream and the warming of the cinnamon to a patient without them making a fuss.