[Sca-cooks] Bruet of Savoy of Fish

[Jim and Andi]

So just dried peas cooked down to mush? Since it says "broth" I'm guessing
this means the consistency should be fairly thin... which is good. I don't
particularly want the sauce to taste like peas, since I'm serving sweet pea
soup in the first course, and the bruet of savoy is in the second course.

Madhavi

-----Original Message-----
From: sca-cooks-admin at ansteorra.org
[mailto:sca-cooks-admin at ansteorra.org]On Behalf Of lilinah at earthlink.net
Sent: Monday, October 07, 2002 11:04 AM
To: sca-cooks at ansteorra.org
Subject: Re: [Sca-cooks] Hello! and questions...


I just looked over Chiquart's cook book at bit more carefully, and i
found a sort of recipe for a pea puree - recipe number 23.

Also, re this recipe, there have been numerous discussions on this
list as to just what "white peas" means. Some folks wonder if they
actually had peas that were white. Since the word "white" is often
used to imply "clean, other cooks think it means dried green peas
with their skins removed.

I wonder if they might not be cream peas. They're Old World, after
all, having an origin in South Asia, and are related to black-eyed
peas, and if IIRC, there's evidence that some legumes in this family
made it to Medieval Europe. I bought some to experiment with,
although i confess the bag is still sitting in my cupboard. I believe
these are readily available in the American South where you are,
Madhavi.
"turbot should be given green sauce...", so turbot or flounder, if
you can get/afford it, but if, i suspect a nice fine, not coarse,
fleshed white meat fish would be suitable.

Anahita
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