[Sca-cooks] sorrel verjuice?

[Stefan li Rous]

<<< 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 ****