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Bruet Of Almayn Of fish


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

25. For a bruet of Almayn of fish: to make it take your almonds according to the quantity of the potage which you are ordered to make, and have them very well and cleanly picked over so that there remains neither shell nor refuse, and wash them in fair cornues three or four times in fair and clean lukewarm water, and then have them very well brayed and moisten them with the purée of white peas; and when they are very well brayed take some purée and white wine and verjuice according to the quantity of broth which is to be made, and your spices: good ginger, grains of paradise, and a little cloves, and a little cinnamon - and do not put too much in; and to give it color a little saffron. And according to the quantity of it which you have take onions and peel and wash them and then chop them very fine. And when your almonds are passed through the strainer well and properly put them to boil in a fair, large, clear and clean pot and put in a great deal of sugar according to the quantity of the said broth, and also salt - and be careful of too much. And then take fair, clean, and well refined oil and sauté your onions well and properly, and then put your onions to boil with your potage. And when it comes to the sideboard take your fried fish and put on fair serving dishes and the said broth on top, and do not forget the sugar-spice pellets which belong to it.

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