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Medieval Cooking Musings by Patronne Murienne l'aloiere

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Tag: saffron

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 #13 – Amplummus

Posted on 07/10/201403/28/2022 by Murienne

Amplummus is a creamy  apple custard. The egg yolks and saffron give it a pretty yellow color and the cinnamon and sugar keep it from being bland. In some other books there are versions of this dish described as a “sick food”. I can imagine using the sweet taste of apples and sugar to deliver…

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Recipe #11 – Soupe de quaresme

Posted on 06/26/201403/28/2022 by Murienne

Soupe de quaresme or Lenten Sops is a dish that resembles a pea soup served over toast.  Flavored with cumin, wine and saffron it is a nice savory warming dish.

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Recipe #07 – Sicilian Vermicelli

Posted on 05/29/201403/28/2022 by Murienne

This dish is a very simple pasta side that has a good flavor but pairs well with most other dishes. It is a rare to see in a French book as it is a distinctly Italian dish. The author even calls it Sicilian so you know that it is a foreign dish.

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