Bruet of Verjuice
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 "Bruet of Verjuice". [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:

39. To give understanding to him who will make this bruet of verjuice, let him have good almonds well brayed, and let him have good white bread and remove the crust well and put to soak in good white wine and verjuice according to the quantity of potage which he is making; and then take his well-brayed almonds and his spices, good white ginger, grains of paradise and a little pepper - and all of these things in reason - and strain all this through a strainer and put to boil in a fair pot. And when it is time to dress it carry it to the sideboard and check the salt; and then arrange your fish on fair serving dishes and throw the broth on top.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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]

[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]

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Searchable index of "Du fait de cuisine". Medieval Cookery.
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