Posts Tagged With: verjuice

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.

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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.

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Recipe #12 – Chaudel sur eulx pochiez

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.

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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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