Gruyau
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Original RecipeUn Gruyau D'orge Mondè (from Le Viandier de Taillevent)UN GRUYAU D'ORGE MONDé. (Et, s'il n'estoit mondé, appareillez le.) Pillez bien comme fourment en ung mortier, et le mettez cuire, et le purez, et le mettez boullir avec lait d'amendes et y mettez du sel et du succre; et aucuns le broient et coullent; et ne doibt mie estre trop lyant. Translation: Gruyau: A Gruel of Husked Barley. If it is not husked, prepare it: pound it in a mortar like wheat, cook it and mash it; then set it to boil with almond milk, with salt and sugar. Some people grind it and strain it. It should not be at all too thick. 
Modern RedactionIngredients:
400g cooked barley, mashed Method:Add the almond milk to a pan and bring to the boil. Now add the barley, stir well, and return to boil, stirring to prevent sticking. Immediately reduce the heat to a simmer, and stir in the sugar and salt. Continue simmering for several minutes, stirring occasionally, until the barley and milk have thoroughly cooked together. The final product should only be slightly thicened. Serve immediately, or run through a food processor for a smooth consistency, in order to 'grind it and strain it'. |
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Other recipes with barley and almond milk as primary ingredients: Sauce Sarcenes Leche Frys in Lentoun Frumente Easter Ledge Pudding A Potage of Roysons Connates Bruet Sarcenes African Curried Peanut Soup Gruyau Blank Dessorre Potage Fene Boiles Zemmeetah Syrip for a Capon or Faysant Barley with Mushrooms and Spring Onions Blank Desne Vyolette Appulmoy Tan Abour Kuba Tanabour Barley Gruel Frumente yn lentyn Ryse of Flesh Rys Nowmbyls of Muskyls Apple Muse Join the Celtnet Recipes Discussion Forum The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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