SC - um, LONG: Meat Brewets & the cooking of meat

[LrdRas at aol.com]

In a message dated 10/28/99 3:25:17 AM Eastern Daylight Time, 
lorix at trump.net.au writes:

<< For those who have made Bruet dishes, what
 was the consistency and presentation used? >>

Bruets vary considerable from one to another. For instance the Leek Bruet was 
more like a thin cream soup with pieces of salt pork floating about in it 
whereas the George Bruet (recipe to come) is basically parboiled then fried 
chicken with a thick sauce poured over top. I don't think there is a specific 
way bruets are made. Meat and sauce (thick or thin) would be the closest 
description I could offer. 

Ras
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