Posts Tagged With: white bread

Recipe #21 & #22 – Cameline Sauce and Cameline Garlic Sauce

I did these two sauces together as they differ by only one ingredient… garlic. Both are sweet, sour, and thick. Both give a nice mild spice that would be lovely on roasted pork or poultry.

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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.

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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 #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.

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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 #15 – Soupe crottee

Soupe crotte…. worst name ever! It doesn’t sound so bad until you translate it… Dung soup. Terence Scully is kind and calls it Lumpy Sops. Either way the name is unfortunate but the dish was surprisingly taste and very filling.  Don’t let the name or the look of the dish fool you, it is “lumpy” but it is not “dung”!

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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 #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 #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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