Talk:Verde sawse (recipe)

I was wondering if the authors of the modern redactions would like to comment on their interpretations. There are some things in each redaction that strike me as worth a note of explanation.

• The first redaction does not use bread, sage, saffron or pepper, all mentioned in the original. It does use galingale, basil and tarragon which are not.
• The second redaction skips the ginger and pepper, and adds the step of blanching the garlic in wine or stock.

At first glance and without some explanation of the changes, neither redaction looks particularly accurate, I'm afraid, and could be misleading to new cooks. There may be good reasons why the changes were made, but they are not evident from the recipes. AlexandreDavigne 00:53, 25 March 2009 (EST)