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63. Madame's Bruet

This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

63. MADAME'S BRUET. Take almonds which are not peeled, and pine_nuts which are very white and clean, and grind everything together; and after grinding them, blend them with good hen's broth, and strain it through a woolen cloth; and cast it in your clean pot where it must cook; and cast upon it these spices: ginger, long pepper, and galingale, all ground; putting it all in the pot with parsley, and oregano, and a little pennyroyal, and cook everything together with saffron; and when it has boiled well, so that you know that it should be removed from the fire, take a dozen eggs beaten with vinegar and put them in the pot; and make it so that the broth is a little sour, but not much; and when you cast them into the broth, you must see that it is not very hot so that the eggs do not harden immediately; and stirring it constantly with a stick when the eggs are there in the broth, because they will curdle promptly.


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