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Georgé 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

37. And to give understanding to him who will make the georgé bruet, let him take the quantity of almonds according to the potage which he should make and have them blanched very well and washed well and skillfully and cleanly brayed, and the purée of white peas which should moisten them and let him flavor it with good wine and white verjuice. And let him take spices: white ginger, grains of paradise, a little cinnamon and not too much, nutmeg, cloves and a little pepper, and a little saffron to give color to the said bruet - and let there not be too much of it - and a great quantity of sugar according to the broth that there will be; and let it be properly flavored of everything, and of salt. And when this comes to the sideboard put it on top of the dishes of fried fish and do not forget the sugar-spice pellets which should be scattered on top.


Other versions of this recipe:

George Soup (Le Menagier de Paris)

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