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64. Good Bruet With Meat broth

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

64. Good Bruet with Meat Broth. If you wish to make the said bruet with a pullet or with cockerels, it will be better. Take the chickens and have them cooked in a very clean pot with good mutton or bacon; and taste the pot to see that it is well-salted; and then take the best broth from the pot, and strain it through a woolen cloth; and then put it in a clean pot and let it cool well; and cast on it all fine spices and ground saffron; and take two egg yolks for each dish and blend them with the cold broth and verjuice so that it does not curdle, and then strain them through a woolen cloth so that they are quite thin; and after straining them, cast them in the pot of broth, and cast in ginger, tasting the pot for saltiness and for sourness before putting it on the fire; and then set it to cook on the fire and stir it constantly with a stick until it is cooked; and if you wish to add milk for half of the broth–however it should be from almonds–the bruet will be better; and when the said bruet is totally cooked, cast the chicken in it, cut into pieces, as if to serve portions; and when they have boiled a little in the pot, take them out and put them on a plate; and before preparing dishes, cast a little shredded or chopped parsley in the pot, and then prepare dishes.


Other versions of this recipe:

Good Bruet with Meat Broth Which is Called Sponge (Libre del Coch)

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