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
A Caudel on Poached Eggs – This dish would be a great breakfast dish. Poached egg, toasted bread and a light sauce. Simple, tasty and a great dish to show that the modern palate isn’t so different after all.