Georgé Bruet
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 "Georgé 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:

37. And to give understanding to him who will make the georgé bruet, let him take the quantity of almonds according to the potage which he should make and have them blanched very well and washed well and skillfully and cleanly brayed, and the purée of white peas which should moisten them and let him flavor it with good wine and white verjuice. And let him take spices: white ginger, grains of paradise, a little cinnamon and not too much, nutmeg, cloves and a little pepper, and a little saffron to give color to the said bruet - and let there not be too much of it - and a great quantity of sugar according to the broth that there will be; and let it be properly flavored of everything, and of salt. And when this comes to the sideboard put it on top of the dishes of fried fish and do not forget the sugar-spice pellets which should be scattered 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]

George Soup, Parsley-laced Soup. Take poultry cut into quarters, veal or whatever meat you wish cut into pieces, and put to boil with bacon: and to one side have a pot, with blood, finely minced onions which you should cook and fry in it. Have also bread browned on the grill, then moisten it with stock from your meat and wine, then grind ginger, cinnamon, long pepper, saffron, clove and grain and the livers, and grind them up so well that there is no need to sift them: and moisten with verjuice, wine and vinegar. And when the spices are removed from the mortar, grind your bread, and mix with what it was moistened with, and put it through the sieve, and add spices and leafy parsley if you wish, all boiled with the blood and the onions, and then fry your meat. And this soup should be brown as blood and thick like 'soringue'. [Le Menagier de Paris]

[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]

nuts
peas
wine
verjuice
ginger
grains_of_paradise
cinnamon
nutmeg
cloves
pepper
saffron
sugar
broth
salt
fish


[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:37>. Accessed on October 23, 2019, 2:50 am.

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:280>. Accessed on October 23, 2019, 2:50 am.




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