Advertisement
Bruet de Almayne95
‘German Broth’
- Difficulty
Easy
By Peter Brears
Published 2008
Ingredients
1 lb 450 g 1 pt 600
Method
Fry the onions in the oil until golden brown, stir in the almond milk and spices, and simmer for a further 10 minutes.
An alternative version, porrey chaplain, made rings of [flour and water] pastry, fried them in olive oil or lard, and boiled them with the onions in the almond milk.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe