Tyolli Bruet
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Tyolli Bruet". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

15. To give understanding to him who will make the tyolli bruet, let him take his meat in such quantity as the kitchen master orders you to make, the quantity of poultry which they give you to put in the said potage, and other meat, pork or kid or veal or lamb; and according to the quantity which they give you take your almonds and have them picked over and the shells and other things cleaned away, and wash them very well in fair hot water; and put to cook your meat which you are given in fair and clean cauldrons or pots; and then bray your almonds well and sprinkle them with the said broth. And then when your meat is cooked take it out into fair cornues, your poultry in one place and the meat in another; and then strain your broth into fair cornues and also your brayed almonds into the said broth. And take your spices, that is good ginger, grains of paradise, pepper within reason, nutmeg, mace, cloves, and put into the said broth with the almonds, and do not put them in except according to the quantity of broth which you are making; and then take powdered saunders according to the quantity of broth to give it color, and put this in such that it has the color which it ought to have, and strain it with your almonds and spices, and take white wine and verjuice therewith and strain with your almonds and spices; and when this is strained put it to boil in a large, fair and clean pot and put in sugar according to the quantity of broth which you have, and make sure that it tastes well of all things and verjuice and salt. And when this comes to the sideboard, put your meat separately on fair serving dishes and the broth on top.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]

The original recipe calls for the following ingredients: [edit this list as appropriate]


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]

saunders: Saunders, also known as Red Sandalwood (Pterocarpus santalinus). Used as a red colorant.

[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


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Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:14>. Accessed on May 30, 2020, 9:30 pm.

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