Brouet vergay*
| Categories: | Soup 14th Century French Meat |
| Original Source: | Le Menagier de Paris |
| Secondary Source: | |
| Cook: | Madeleine |
| Meeting Date: | 0000-00-00 |
| Serves: | 4
|
Brouet vergay
Cuisiez telle char comme vous vouldrez en eaue, ou un pou de vin, ou en boullon de char, vin et lart pour donner goust; puis friolez vostre char; puis broiez gingembre, saffran, percil et un petit de sauge, qui veult, et des moyeux d'oeufs filez par une cuillier pertuiseé, tous crus, pour lier, ou pain broyé allayé du boullon, et mettre boullir ensemble et du verjus; et aucuns y mettent du fronmage, et c'est raison.
Brewet vergay
Cook such meat as you wish in water, or a little wine, or in meat stock, wine and fat for flavor; then fry your meat; then grind ginger, saffron, parsley and a little sage, as desired, and strain raw egg yolks through a pierced spoon to bind it, or use bread ground and blended with the stock, and set it to boil together with verjuice; and some add cheese, and it is ready.
Ingredients
| 2 lb. | stewing beef, lamb, pork or chicken |
| 1/2 to 1 c. | wine, if desired |
| water or stock to cover meat | |
| 1 Tbs. | grated fresh ginger or 3/4 tsp dried ground ginger |
| 1/3 c. | chopped fresh parsley (or l Tbs dried) |
| 1/4 tsp. | saffron |
| 1/2 tsp. | dried sage, if desired |
| 1/3 c. | breadcrumbs OR |
| 2 to 3 | egg yolks |
| 1 to 2 Tbs. | white wine vinegar (or cider vinegar) |
Steps
- Remove the surface fat from the meat, chop it fine, and render it in a large saucepan to provide grease in which to brown the meat.
- After the chunks of meat are browned on all sides, cover the meat with the liquid, bring to a boil, and simmer until the meat is nearly done.
- If using breadcrumbs, soak them in 1 cup of broth for 5 minutes, then mix well and add seasonings; return to the meat and simmer for about 10 minutes. If using yolks, beat them with all seasonings in a small bowl, then beat in a little hot stock then mix the yolk mixture into the meat and broth and simmer gently.
Note
Choose meat with a little surface fat.
The Menagier mentions egg yolks first, but we prefer the taste with breadcrumbs.
This dish can be prepared in advance and reheated; but if yolks are being used for a thickener, you should proceed with advance cooking only until the meat is done. When you are ready to serve, reheat meat and broth, and have egg yolks and seasonings mixed and ready. Then proceed as above; otherwise the yolks may harden in the broth.
A note on wine: we prefer an inexpensive Bordeaux for chicken or lamb, and Burgundy for beef.