Lombard Brewet
Chicken stewed in almond milk, thickened with bread & eggs - contributed by Michael F. Gunter
  • 3 cups boiled chicken, in sizeable chunks
  • 1 - 2 tsp butter
  • 2 oz (1/2 cup) ground almonds
  • 1/4 tsp ground mace
  • 2 slices white bread
  • 1/4 tsp ground ginger
  • 4 cooked egg yolks
  • 1/8 tsp ground nutmeg
  • 1/4 cup chopped parsley
  • 2 tsp vinegar
  • 1/8 tsp pepper
  • 1 tsp salt (to taste)
Draw up almond milk with 2 cups boiling water or chicken broth, let steep 15 minutes. While it is steeping grind or blend together the bread, egg yolks, and parsley. Blend some of the almond milk in, then add the mixture to the rest of the almond milk, with the pepper.

Pour this sauce over the chicken chunks in a pot and simmer, stirring ocassionaly. When the sauce has thickened slightly add the butter, then dissolve the remaining spices in the vinegar. Stir it in and add the salt to taste.

Lombard Brewet is featured in Steppes 12th Night Feast

Metric, Celsius, & Gas Mark Equivalencies

Michael F. Gunter is an extremely active & popular member of the Society for Creative Anachronism and lives in the state of Texas.

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Lombard Brewet © 1998 Michael F. Gunter | This page © 2000 James L. Matterer

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