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.
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.
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.
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.
This is the second recipe on my journey. Votte Lombarde is the 7th recipe listed in The Vivendier but I have decided to skip around a bit. This was an interesting dish. It is basically rich creamy and lightly sweet scrambled eggs.
Cooking Vivendier is a 66 week cooking journey. Each week (more or less) I will post about a new recipe from “The Vivendier” that I have made. I will include pictures, the original recipe (english translation), my method and notes on how it turned out and how I might do it differently next time.
For more information about this site and it’s author click HERE.
For information on the book that started it all click HERE.