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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: almond milk

Recipe #14 – Brouet d’allemaigne de char…

Posted on 07/17/2014 by Murienne

Scully’s title for this recipe is “To make a German Meat Broth of rabbit, chicken or of some other meat.”  I am not sure what makes this dish “German” but I found it to be very tasty. I used chicken and it combined nicely with the creamy almond milk, the spices and a sweetness of…

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Recipe #09 – Comminee de Poisson

Posted on 06/12/201403/28/2022 by Murienne

Comminee de Poisson is a mild creamy cumin flavored sauce served with fish. The creaminess comes from the use of almond milk as the base of the sauce. The light flavor keeps it from being too rich for the fish. It is a mild dish that doesn’t test the modern palate as some other sauces…

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