15th Century Oyster dish (translated and easy)

   Posted by: anj68   in history, recipe

Oysters in Bruette (oysters in beer)

This particular dish has been a favorite of mine.  When I found it, it was in old French.  A friend of mine who specializes in European history, helped me translate the dish.

I was fortunate enough to test this in my kitchen and it is pretty good.  I usually serve this with some French bread to sop the sauce.

1 1/4 c oysters
3/4 c liquid from oysters
3/4 c ale  (I recommend a dark, heady ale)
2 slices bread, torn up small
1/8 t cinnamon
3 pinches of ground clove
3/16 t ginger
1/4 t sea salt
a few shakes of pepper
a pinch of saffron

Rinse and strain shelled oysters.   In a pot add the ale and the bread. Place the pot over medium heat and add the seasonings and begin to simmer.  Once the bread comes apart and begins to thicken the “broth,” add the oysters until done.


Tags: ,

This entry was posted on Saturday, June 12th, 2010 at 10:02 am and is filed under history, recipe. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

Leave a reply

Name (*)
Mail (will not be published) (*)

%d bloggers like this: