To make white brouet of hens
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Enseignements qui enseingnent a apareillier toutes manieres de viandes (France, ca. 1300 - D. Myers, trans.), entitled "To make white brouet of hens". [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:

To make white brouet of hens, put the hens to cook in wine and water, and take almonds, grind them and temper with the broth, then cook in a good pot, and cut the hens into pieces and fry them, then put everything together into the pot to boil; then take almonds and cloves and cinnamon and long pepper and orage and galingale and saffron and sugar, then temper with a little vinegar and put all together. Then you have a good brouet.

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]


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orage: Orach (Atriplex hortensis). An annual plant grown for its leaves.
galingale: Lesser Galingale (Alpinia officinarum), a member of the ginger family.

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Searchable index of "Enseignements qui enseingnent a apareillier toutes manieres de viandes". Medieval Cookery.
  <>. Accessed on October 14, 2019, 8:51 am.

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