CONCO WITH A 15TH CENTURY RECIPE FOR GOOD BRUET WITH MEAT BROTH

Straining the Broth
Photo by: Lord-Williams

1. cordiality. 2. the favor of giving a rich pilgrim on the Way to St. James as much broth as he liked. [Pacho. 1994:149; and Viñayo. 1994:56]

GOOD BRUET WITH MEAT BROTH ADAPTED FROM NOLA xxviii-2 BUEN BROETE CON CALDO DE CARNE

Ingredients

½ lb chicken breast

¼ lb mutton

¼ lb bacon

salt to taste

Boiling Spices an Crushed Almonds
Photo by: Lord-Williams

1 garlic clove mashed

1 tsp thyme

½ tsp pepper

1 tsp mashed and dissolved saffron

2 egg yolks for ea dish

1 c verjuice

½ c almond (optional)

1 shaving ginger

Garnish:

parsley

Preparation

Cook chicken breast with mutton or bacon and 1 qt water. Add salt to taste.

A Delightful Chicken Soup with a New Taste
Only 500 Years Old
Photo by: Lord-Williams

When cooked strain the broth through a woolen cloth into a clean pot and let cool. Disgard the lamb and bacon but reserve the chicken.

Add garlic, thyme, pepper, ground saffron, verjuice and ground almonds if almond milk desired to the broth.  Bring to a boil. Remove from heat and let cool. 

Add two egg yolks for each dish and blend them with the broth. The verjuice is suppose to prevent the eggs from curdling. Strain this through a woolen cloth into a pot and add ginger. Taste saltiness and for sourness before heating.

Return to medium heat, stirring constantly until cooked. Add the chicken cut into small pieces Continue boiling until the chicken is warm. Prepare dishes and garnish with parsley.