The Stewpot Recipe Gallery

White or Green Garlic Sauce for Birds or Beef

(Le Menagier de Paris)

Grind a clove of garlic and white untoasted bread-crumbs, and soak in white verjuice; and if you want it green for fish, grind in some parsley and sorrel or one of these or rosemary.

Ingredients:

2 Tbs. water
1 cup verjuice
2 Tbs. minced garlic
1/2 cups bread crumbs
2 Tbs. chopped parsley
2 tsp. fresh rosemary (chopped)

Preparation Steps

Chop garlic, and mix with bread crumbs, water and verjuice.  Chop herbs very fine by hand or in food processor, then blend with some of the liquid.  Add herb mixture to container of liquid and mix well. Add enough bread crumbs to bring to correct consistency.  Allow to chill.