Recipe #11 – Soupe de quaresme

Soupe de quaresme or Lenten Sops is a dish that resembles a pea soup served over toast.  Flavored with cumin, wine and saffron it is a nice savory warming dish.

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Recipe #10 – Rys en galles c’on dit “contrefait”

“Joke Rice That is Called Counterfeit” is the name of this dish. There was a long tradition of making food that looked like another dish, joke rice falls into that category. This dish has no rice in it at all. It is in fact a pasta dish. Small bits of pasta dough are dried and then boiled in broth and served with cheese on top.

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Recipe #9 – Comminee de Poisson

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 might but seems almost familiar.

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Recipe #8 – 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.

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Recipe #7 – Sicilian Vermicelli

This dish is a very simple pasta side that has a good flavor but pairs well with most other dishes. It is a rare to see in a French book as it is a distinctly Italian dish. The author even calls it Sicilian so you know that it is a foreign dish.

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Recipe 6 – Pour farsir oes

Stuffed Eggs. Or as I have decided to call them fried deviled eggs. Lightly flavored, creamy filling, solid whites and a bit of a browned buttery outside. They make for a great presentation and taste good too.

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Recipe 5 – Potage Grenné

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 wrong with pork and cheese.

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Recipe 4 – Cretonnee de pois nouveaux

Cretonnee of New Peas is a thick creamy dish of peas and chicken. It is lightly seasoned and thickened with mild ingredients like white bread, milk and egg yolks. It is a bright spring green dish in which the peas are the star.

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Recipe 3 – Brouet Rousset

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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Recipe 2 – Votte Lombarde

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.

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