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Bruet Of Savoy 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

26. And to make pottage opposite the bruet of Savoy made above for a meat service: to make another of fish opposite that one, take your white bread and cut off the crust very well and take it according to the quantity of potage which you should make, and then put it to soak in the purée of peas and white wine and verjuice according to the quantity which you are making of the said potage. And arrange that you have a great deal of parsley, and sage, hyssop, and marjoram; and have a great quantity of the said parsley picked over, and put in the other three in moderation because they are strong; and put together, then wash them in three or four changes of water well and properly, and take and press them between your hands and drain off the water and wring them and put in a mortar and bray well and properly; and when they are very well brayed put them with your bread. And take your spices, ginger, grains of paradise and a little pepper - and not too much - and strain it very well into a fair cornue; and then put them to boil in a large, fair and clean pot according to the quantity which you have, and let it just come to a boil so that the color of the greens is not lost; and to make it nicely put in a little bit of saffron to make it bright green. And when it is brought to the sideboard take your fried fish and put on your serving dishes, and then put the said potage on top, and scatter pomegranate seeds on top.

And fish pastries.

At the second course: first all manner of sea fish put separately onto great dishes of gold, fresh-water fish - large filleted pike, big filleted carp - on another dish, and other fresh-water fish to complete well the dish; and also, rice and salt sea-bream in place of venison, and with this roast lampreys.

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