Bruet of Almayn of Fish
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Du fait de cuisine (France, 1420 - Elizabeth Cook, trans.), entitled "Bruet of Almayn of Fish". [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:

25. For a bruet of Almayn of fish: to make it take your almonds according to the quantity of the potage which you are ordered to make, and have them very well and cleanly picked over so that there remains neither shell nor refuse, and wash them in fair cornues three or four times in fair and clean lukewarm water, and then have them very well brayed and moisten them with the purée of white peas; and when they are very well brayed take some purée and white wine and verjuice according to the quantity of broth which is to be made, and your spices: good ginger, grains of paradise, and a little cloves, and a little cinnamon - and do not put too much in; and to give it color a little saffron. And according to the quantity of it which you have take onions and peel and wash them and then chop them very fine. And when your almonds are passed through the strainer well and properly put them to boil in a fair, large, clear and clean pot and put in a great deal of sugar according to the quantity of the said broth, and also salt - and be careful of too much. And then take fair, clean, and well refined oil and sauté your onions well and properly, and then put your onions to boil with your potage. And when it comes to the sideboard take your fried fish and put on fair serving dishes and the said broth on top, and do not forget the sugar-spice pellets which belong to it.



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]


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

fish
nuts
peas
wine
verjuice
broth
ginger
grains_of_paradise
cloves
cinnamon
saffron
onions
sugar
salt
oil


[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]


Procedure
[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]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Du fait de cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?dufai:24>. Accessed on October 19, 2019, 7:47 am.




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