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

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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#cameline #cinnamon #cloves #feature #garlic #ginger #grains of paradise #recipes #toast #white bread #white wine

Recipe #20 - Paste en pot

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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#chicken #chicken broth #eggs #feature #meat #white bread #white wine

Recipe #19 - Char de porc fresche

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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#feature #Pork #pork tenderloin #sauce #The Vivendier #verjuice #white bread

Recipe #18 - La brehee

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…

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#almonds #chicken stock #meat #onions #Pork #recipes #The Vivendier

Recipe #17 - Pignagoscé sur chapons

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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#chicken #chicken broth #cloves #ginger #grains of paradise #liver #meat #recipes #red wine #sauce #The Vivendier #verjus #white bread

Recipe #16 - Brouet Vergay

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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#Brouet #chicken stock #ginger #meat #parmesan cheese #parsley sauce #Pork #recipes #sauce #The Vivendier #verjuice #white bread #white wine

Recipe #15 - Soupe crottee

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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#cheese #recipes #The Vivendier #white bread #white wine

Recipe #14 - Brouet d'allemaigne de char...

Recipe #14 – Brouet d’allemaigne de char…

Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.” I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of the cooked onions.

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#almond milk #chicken #cinnamon #ginger #nutmeg #saffron

Recipe #13 - Amplummus

Recipe #13 – Amplummus

Amplummus is a creamy apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver the high protien of the eggs, the calories of the cream and the warming of the cinnamon to a patient…

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#apples #cinnamon #cream #eggs #recipes #saffron #The Vivendier

Recipe #12 - Chaudel sur eulx pochiez

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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#eggs #recipes #The Vivendier #vergus #verjuice #verjus #white bread

Recipe #11 - Soupe de quaresme

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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#cumin #feature #peas #recipes #saffron #The Vivendier #white bread #white wine

Recipe #10 - Rys en galles c'on dit "contrefait"

“Joke Rice That is Called Counterfeit” is the name of this dish. There was a long tradition of making food that looked like another dish, joke rice falls into that category. This dish has no rice in it at all. It is in fact a pasta dish. Small bits of pasta dough are dried and then boiled in broth and served with cheese on top.

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#cheese #chicken stock #eggs #feature #pasta #recipes #The Vivendier

Recipe #9 - Comminee de Poisson

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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#cumin #fish #recipes #sauce #The Vivendier #white bread

Recipe #8 - Brouet de vergus

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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#Brouet #feature #long pepper #meat #Pork #recipes #sauce #The Vivendier #vergus #verjuice #verjus #white bread

Recipe #7 - Sicilian Vermicelli

Recipe #7 – Sicilian Vermicelli

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.

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#cheese #feature #pasta #recipes #The Vivendier

Recipe 6 - Pour farsir oes

Recipe 6 – Pour farsir oes

Stuffed Eggs. Or as I have decided to call them fried deviled eggs. Lightly flavored, creamy filling, solid whites and a bit of a browned buttery outside. They make for a great presentation and taste good too.

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#cheese #eggs #recipes #The Vivendier

Recipe 5 - Potage Grenné

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.

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#eggs #feature #meat #Pork #Pottage #recipes #sauce #The Vivendier #white bread

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