di reston
Sous Chef
I've been going through my 'to do' list, and top of the list is the title 'Verde Sawse'. I've been wanting to post it for some time now. It's a Medieval recipe, and, while perusing through my tome on British Cookery, it caught my eye again.
I started re-reading a book I have called 'The forme of cury' by Samuel Pegge. It's an interesting recipe:
Verde Sawse
1 sprig fresh parsley
1 sprig of fresh mint
1 clove garlic
1 sprig thyme
1/2 tsp fresh ginger, finely chopped
1/2 cup white wine
1/4 cup white wine vinegar (aged)
A little fresh lemon juice
Cinnamon to taste (ground)
1/4 pepper, white or black
1/2 cup white breadcrumbs, dried
1 pinch saffron.
Soak the breadcrumbs in vinegar, about 30 minutes
Strip all the leaves from the herbs, and put everything into a food processor and blitz until you get a loose sauce.
It's very good, but what would you pair with it? My leanings are perhaps towards cold meats, but my inspiration stops there! All suggestions welcome!
di reston
Enough is never as good as a feast Oscar Wilde
I started re-reading a book I have called 'The forme of cury' by Samuel Pegge. It's an interesting recipe:
Verde Sawse
1 sprig fresh parsley
1 sprig of fresh mint
1 clove garlic
1 sprig thyme
1/2 tsp fresh ginger, finely chopped
1/2 cup white wine
1/4 cup white wine vinegar (aged)
A little fresh lemon juice
Cinnamon to taste (ground)
1/4 pepper, white or black
1/2 cup white breadcrumbs, dried
1 pinch saffron.
Soak the breadcrumbs in vinegar, about 30 minutes
Strip all the leaves from the herbs, and put everything into a food processor and blitz until you get a loose sauce.
It's very good, but what would you pair with it? My leanings are perhaps towards cold meats, but my inspiration stops there! All suggestions welcome!
di reston
Enough is never as good as a feast Oscar Wilde