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Bruet Of verjuice


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

39. To give understanding to him who will make this bruet of verjuice, let him have good almonds well brayed, and let him have good white bread and remove the crust well and put to soak in good white wine and verjuice according to the quantity of potage which he is making; and then take his well-brayed almonds and his spices, good white ginger, grains of paradise and a little pepper - and all of these things in reason - and strain all this through a strainer and put to boil in a fair pot. And when it is time to dress it carry it to the sideboard and check the salt; and then arrange your fish on fair serving dishes and throw the broth on top.

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