Bruet of Savoy 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 Savoy 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:

26. And to make pottage opposite the bruet of Savoy made above for a meat service: to make another of fish opposite that one, take your white bread and cut off the crust very well and take it according to the quantity of potage which you should make, and then put it to soak in the purée of peas and white wine and verjuice according to the quantity which you are making of the said potage. And arrange that you have a great deal of parsley, and sage, hyssop, and marjoram; and have a great quantity of the said parsley picked over, and put in the other three in moderation because they are strong; and put together, then wash them in three or four changes of water well and properly, and take and press them between your hands and drain off the water and wring them and put in a mortar and bray well and properly; and when they are very well brayed put them with your bread. And take your spices, ginger, grains of paradise and a little pepper - and not too much - and strain it very well into a fair cornue; and then put them to boil in a large, fair and clean pot according to the quantity which you have, and let it just come to a boil so that the color of the greens is not lost; and to make it nicely put in a little bit of saffron to make it bright green. And when it is brought to the sideboard take your fried fish and put on your serving dishes, and then put the said potage on top, and scatter pomegranate seeds on top.

And fish pastries.

At the second course: first all manner of sea fish put separately onto great dishes of gold, fresh-water fish - large filleted pike, big filleted carp - on another dish, and other fresh-water fish to complete well the dish; and also, rice and salt sea-bream in place of venison, and with this roast lampreys.



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
bread
peas
wine
verjuice
parsley
sage
hyssop
marjoram
ginger
grains_of_paradise
pepper
saffron
pomegranates
suet
pastry
seafood
rice
salt
venison


[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]

hyssop: A member of the mint family (Hyssopus officinalis).


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:25>. Accessed on September 26, 2020, 11:55 pm.




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