[Sca-cooks] sorrel verjuice?
Stefan li Rous
StefanliRous at austin.rr.com
Fri May 15 00:01:57 PDT 2009
<<< I have to say, I would probably make the sorrel verjuice again
from my
last feast. It was incredible, really showing off both the flavor of the
verjuice and the flavor of the sorrel, and was the perfect complement to
the poached mahi-mahi I served it with. The sharp/sour/sweet of the
sorrel verjuice cut the richness of the fish. The combination was just
great.
Madhavi >>>
Was this your own invention? Or do you have some evidence for
verjuice being made with sorrel in period? Or is this just an
addition to green grape or crabapple juice, which is what I thought
verjuice was made from.
Along those lines I wonder if there are medieval recipes for green
sauces made with sorrel?
Stefan
--------
THLord Stefan li Rous Barony of Bryn Gwlad Kingdom of Ansteorra
Mark S. Harris Austin, Texas
StefanliRous at austin.rr.com
**** See Stefan's Florilegium files at: http://www.florilegium.org ****
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