brouet

They appear not only in France but in England, Germany, and Italy: “Saracen brouet” (a heavily spiced eel stew with cheese); “viande de cipre” (sugared chicken with rice flour and almond milk); a pungent “Saracen sauce” of spiced almonds and raisins with vinegar; “Greek chicken” (spiced and boiled); and “infidel eggs” (hard-boiled and stuffed with cheese).42

Savoring The Past Wheaton Barbara Ketcham 1983

They appear not only in France but in England, Germany, and Italy: “Saracen brouet” (a heavily spiced eel stew with cheese); “viande de cipre” (sugared chicken with rice flour and almond milk); a pungent “Saracen sauce” of spiced almonds and raisins with vinegar; “Greek chicken” (spiced and boiled); and “infidel eggs” (hard-boiled and stuffed with cheese).42

Savoring The Past Wheaton Barbara Ketcham 1983

Breakfast consisted of a thick soup, rich in dark-hued garden produce, and a large hunk of bread -- except on Thursdays, when a pat of butter was served out to each boy instead of that Spartan broth -- that "brouet noir des Lacédémoniens," as we called it.

The Martian George Du Maurier 1865