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66. Good Bruet With Meat broth Which Is Called "sponge"


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

66. Good Bruet with Meat Broth Which is Called "Sponge". You must take a clean pot and cast in it the best and fattiest broth of the pot which is well-salted, and strain this broth through a woolen cloth; and cast it in your pot, and leave it there to cool until it has lost its heat; and while it is cooling, cast into the pot cinnamon, and ginger, and saffron all ground up; and then take two egg yolks for each dish, and beat them with verjuice, and with just a little white vinegar, that the broth should be a little bit sour; and then cast it in the pot, and set it to cook stirring constantly until it boils; because if you do not stir it, it will immediately curdle and separate; and when it is well-cooked, remove it from the fire; and prepare dishes; and if you wish, then you can cast a little broth in each dish and it will look a little like yellow sponge; and because of this it is called "bruet of sponge".

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Other versions of this recipe:

Good Bruet with Meat Broth (Libre del Coch)




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