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White Bruet

This is an excerpt from Du fait de cuisine
(France, 1420 - Elizabeth Cook, trans.)
The original source can be found at David Friedman's website

23. And first, for your white bruet take almonds according to the quantity of the potage which you are told to make, and have them blanched and cleaned and brayed cleanly, and moisten them with the purée of white peas; and when they are well brayed draw them up with the said broth of peas and put it in according to the quantity of the said almonds; and put in good white wine and verjuice and white ginger and grains of paradise, and everything in measure, and salt, and check that you have not put in too much of anything; and put sugar in according to the quantity of the broth; and then take a fair, large, clear and clean pot and put to boil. And when this is at the sideboard put your fried fish on fair serving dishes and then throw the said bruet on top; and on the potages which you make from almonds from here on, when it is to be dressed do not forget the sugar-spice pellets [dragiees] which should be scattered on top.

And when you have ordered to be made your potages according to the quantity of the said potages, take your quantities of fish, both marine and fresh water, and order them to be fried by your diligent assistants; and let them fry them well and properly while the potages are being made.


Other versions of this recipe:

Blanche Bruet (A Noble Boke off Cookry)

White Bruet (Du fait de cuisine)

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