Verte Sauce, a sauce for all savoury dishes
by Cab DavidsonIngredients
4 slices bread
1 handfull fresh mint
1 handfull fresh parsley
1 clove of garlic
¼ cup of cider vinegar vinegar
1 cup of white wine
¼ teaspoon of salt
½ teaspoon dried ginger
¼ teaspoon ground pepper
pinch of saffron
Instructions
Beat the herbs and garlic together with the salt in a pestle and mortar, and leave to steep in the vinegar for a quarter of an hour. While doing so, break the slices of bread up in the wine, and leave to soak. After this, rub the bread and wine through a colander in to a pan, and then do the same with the vinegar and herb mix, squeezing out as much of the moisture as you can. Add the saffron, ginger and salt to the pan, and boil until the sauce starts to thicken slightly. If it is not sufficiently green add more parsley and mint.
Megs comments
Our Glantrian visitors really were a fuss, demanding sauces with everything. There’s a verte sauce, a jaune sauce, a rouge sauce, everything has a complex and annoying sauce. That really is what typifies Glantrian food, I think, a desire to hide the fact that their actual food is terribly cooked with fussy and highly flavoured sauces. Why, I recall when the ambassador looked askance when our maids took him perfectly roasted partridges, insisting our birds were just not saucy enough for his cosmopolitan tastes.