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Straining the Broth Photo by: Lord-Williams |
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
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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
Cook chicken breast with mutton or bacon and 1 qt water. Add salt to taste.
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A Delightful Chicken Soup with a New Taste Only 500 Years Old Photo by: Lord-Williams |
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.
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