Friday, June 3, 2011

How to Make a Green Sauce (from Forme of Cury)

[One of six sauces I made from Forme of Cury for the feast at the King's & Queen's Rattan Championships in Malagentia (Fall 2010)]

As with most green sauces, the garlic is important to keep the flavor balanced.

1 packet Parsley (small packet, not bunch)
1 packet Thyme
2/3 packet Mint
2/3 packet Sage
3 T chopped garlic (use less if fresh; I used jarred)
2 C breadcrumbs
1.5 C white wine vinegar
2 C water
3/4 tsp cinnamon
3/4 tsp ginger
3/4 tsp black pepper

Chop all greens together. Add breadcrumbs and blend, then add spices
and thin out to desired consistency with vinegar and water.

Makes about 4.5 cups.

Take parsel. mynt. garlek. a litul serpell and sawge, a litul canel. gyngur. piper. wyne. brede. vynegur & salt grynde it smal with safroun & messe it forth.

No comments:

Post a Comment