SC - um, LONG: Meat Brewets & the cooking of meat
LrdRas at aol.com
LrdRas at aol.com
Thu Oct 28 06:07:13 PDT 1999
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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