[Sca-cooks] green sauces

[JIMCHEVAL at aol.com]

Admittedly this Belgian version does use white wine (which would more  
likely have been verjuice in the period), butter and garlic, which for this  
sauce is a bit less period, and (instead of the strained toast or other 
medieval  thickeners) some kind of commercial binding, but it's pretty much a 
massive  attack of greens:
 
Chervil. spinach, cress, garlic, shallots, lemon, white wine, butter,  
parsley, tarragon, salt and pepper, "instant binding for sauces"
http://www.gastronomie-wallonne.be/gastro/poissons/anguilles_vert2.html
 
So there are  nuances, but basically the sauce I had was like a thin puree 
of  greens.
 
Jim  Chevallier
 (http://www.chezjim.com/) www.chezjim.com

Les Leftovers: sort of a food history  blog
leslefts.blogspot.com
 
 
In a message dated 2/18/2014 3:18:29 A.M. Pacific Standard Time,  
angharad at adam.com.au writes:

I would  agree with Stefan. In the modern(ish) English cookery tradition
green sauce  is a white sauce (ie butter, flour, milk) with parsley (and
maybe other  herbs) in it, which is quite a different thing from the
mediaeval green  sauce.