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.
Categories: recipes, Uncategorized
Tags: Brouet, chicken stock, ginger, meat, parmesan cheese, parsley sauce, Pork, recipes, sauce, The Vivendier, verjuice, white bread, white wine
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.