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A Camaline Bruet 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

31. And opposite the cameline bruet of meat, a cameline bruet of fish: and to give you understanding of making it, take the quantity of almonds according to the quantity which you are charged with making, and have them very well cleaned and very well washed four or five times in fair lukewarm water, and have them very well brayed and have them moistened with the purée of peas. And when they are well brayed, according to the quantity which you have take the purée of peas, and take wine according to the quantity of broth, and verjuice; and then take your spices: a great deal of cinnamon so that it bears the color of cinnamon, and white ginger, grains of paradise, nutmeg, mace, cloves - and put in these minor spices in reason - and pass this through a fair strainer; and, being passed, put it to boil in a fair and clean and clear pot or cauldron in which it can boil, and put in a great deal of sugar according to the quantity which you have and salt - and all these things in reason - and then boil. And, being boiled, carry it to your sideboard, and take your fish and put on your fair serving dishes and the said broth on top; and do not forget the sugar-spice pellets which it is appropriate to scatter on top.

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Other versions of this recipe:

Camelin Bruet (Du fait de cuisine)




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