Posts Tagged With: meat

Recipe #20 – Paste en pot

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.

Continue reading

Advertisements
Categories: recipes | Tags: , , , , , , , , | 2 Comments

Recipe #19 – Char de porc fresche

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.

Continue reading

Categories: recipes | Tags: , , , , , , , | Leave a comment

Recipe #18 – La Brehee

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.

Continue reading

Categories: recipes, Uncategorized | Tags: , , , , , , | Leave a comment

Recipe #17 – Pignagoscé sur chapons

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.

Continue reading

Categories: recipes | Tags: , , , , , , , , , , , , | 1 Comment

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.

Continue reading

Categories: recipes, Uncategorized | Tags: , , , , , , , , , , , , | Leave a comment

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.

Continue reading

Categories: recipes, Uncategorized | Tags: , , , , , , , , , , , , | 1 Comment

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.

Continue reading

Categories: recipes | Tags: , , , , , , , , , | 2 Comments

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.

Continue reading

Categories: recipes | Tags: , , , , , , , | 5 Comments

Blog at WordPress.com.