SC - Recipe 4-Weekend of Wisdom

[Liam Fisher]

>Ras wrote (edited):
>  WHITE LEEK BRUET
>Copyright 1999 L. J. Spencer, Jr.
>From Du Fait de Cuisine. Translated by Elizabeth Cook
>Makes 8 servings
>2 Leeks, white part only
>1/4 lb. Salt pork, sliced thinly
>1 cp. blanched Almonds, ground finely
>Good broth (See Note)
>Salt, to taste
>1 cp. Almonds
>1 cp. Water
>------------
>      I wondered what the note was for the 'good broth' and approx. how 
>much did
>you use?

Good beef broth, and used enough to make the desired amount, I can't 
remember exactly...enough to add flavor and still be able to taste
the leeks, really.

>      How are the '1 cp. Almonds' prepared? Toasted? Skinned? Slivered? 
>Sliced?
>Coarsely chopped? Whole?

I had intended to sprinkle skinned and slivered almonds over the
bowls as they went out to the table, but at the moment of serving
I forgot about it as my mind was on the Rissoles and the torment
of the Filo dough. (I never spell that one right...) The almonds
that went into the bruet itself were ground to the best of my ability at the 
time.

>      Overall this recipe sounds a lot like a leek and pork soup >garnished 
>with almonds.  Is this what you achieved?  If this was >cooked down a lot 
>it would be more like leeks, pork and almonds as a >thicker 'pottage'. I 
>can't tell from reading the recipe alone. Could >you please share a little 
>more insight?  I'm
>really quite intrigued by this dish and would like to try making it >some 
>time soon.

well, in serving it is meant that you extract the meat from the leeks and 
prepare the almonds and leek mixture separately and pour it over the cooked 
salt pork.  In reading the original (which I need ANOTHER copy of as my 
hotmail dumped it...can someone re-send it to me?) I had some ideas in my 
head but lost them becasuse I can't review the original. I'll post more 
ideas once I get a new copy.  I think Bruet were meant to be a "meat with 
sauce" kind of situation.

I also inadvertently went a little lighter on the leeks than Ras' redaction 
intended, but it still came out ok.  If you cooked it down
for a while, it would be a heavier pottage, but I don't think it was 
intended as such.  I would also use more pork and leeks than this one did 
and add the almonds towards the end if making a pottage from it, as I think 
the almond flavor is a vital component and shouldn't be cooked away too 
much.

Cadoc
- -*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-*-
Cadoc MacDairi, Mountain Confederation, ACG

" The autumn air thickly fills my lungs so sweetly
  Reminds me of her smoky breath with wine
  And this boquet of maple and oak leaves..."

            Type O Negative -- "Creepy Green Light"

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