Lore:Breton Cuisine

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Breton cuisine is considered to be some of the very best in Tamriel, with many of Tamriel's greatest cooks having been Bretons. Bretons enjoy prosperous trade along the Iliac Bay, and High Rock's fertile soil begets numerous crops. However, the rigid economic hierarchy of Breton culture is also reflected in their cuisine: professional cooks prepare the most elaborate and expensive dishes for the aristocracy, while the impoverished peasantry must make do with what they can grow or forage themselves.

Baked GoodsEdit

Name	Description	Image
Combwort	Combwort is a type of flatbread that is served with chutney.
Sunlight Soufflé	Sunlight Soufflé is a soufflé of Breton origin. It is made using: 2 1/2 Ounces Cow's Cheese 1 Ounce Butter 1 Ounce Flour 9 Ounces Milk A Dash of Salt A Dash of Pepper A Cupful of Ground Nutmeg	Sunlight Soufflé

DessertsEdit

Name	Description	Image
Honey Cakes with Clotted Cream and Pearled White Chocolate	A sweet treat which is as much a feast for the eyes as it is for the mouth, this dessert caused an entire banquet hall to break into applause when it was introduced by the court chef in 2E 455. The cakes practically drip with clover honey and clotted cream, and white chocolate spheres sprinkled over the top round off the cake's sweet flavor. Some chefs add fresh berries or a sharp compote, but many play to the dessert's white and frothy appearance and add meringues or a lightly flavored custard.
Sugar Fritters	A dessert. Eaten alongside a drink of collequiva ice.

Fruits and VegetablesEdit

Name	Description	Image
Battaglir	Battaglir is a weed that is used for a variety of Breton dishes, such as: Battaglir Chowder Battaglir Loaf Battaglir Weed and Beans—this dish is known to be served as a main course. Fried Battaglir—this dish is made using a quarter peck of battaglir weeds. After they are cleaned of dirt and any small bugs, the battaglir is then finely chopped and placed into large skillet with gobbets of beef drippings and melt. The battaglir is then fried until the color turns a dark green, with salt, pepper and garlic being added afterwards.
Singing Tuber	Singer tubers are a violet-streaked hybrid of leek, carrot, and nirnroot created by the Druids. It is known to be used in salads, where it is thinly sliced and tossed with shallots and a moon-sugar vinaigrette.

Meats and FishEdit

The village of Eagle's Brook brings in a regular bounty of fish and prepares it as seafood every day.

Name	Description	Image
Alcaire Festival Sword-Pie	Alcaire Festival Sword-Pies are a hearty meat pie enjoyed during the New Life Festival. This Breton meal is served with a miniature bone sword cooked inside. Recovering the sword is said to grant the luck of Magnus.	Alcaire Festival Sword-Pie
Bubble-and-Squeak	Bubble-and-Squeak is a dish made with cooked potatoes and cabbage which are then fried together.
Capon	Capon is eaten stuffed or grilled. It is also used in noodle soup.
Flank Steak	Flank Steak can be eaten on its own. It's also used in other dishes, such as flank pie.
Pike	Roasted pike is common among the nobility.
Pork Sausage	In High Rock, simple sausages are made using seasoned pork. For sausages made in Camlorn more garlic is used.
River Crustaceans	River Crustaceans are prepared with pepper spice. They are commonly served in Bangkorai and in Koeglin Village.
Roasted Sparkling Anglermouth on a Bed of Kelp	Seasoned and sauteed to perfection, this flaky and flavorful fish is served with a latticework of decadent blanched kelp to provide texture and add a hint of brightness to the dish. Breton chefs spend months learning to balance what could be an overwhelming citrus note in the kelp, but when prepared correctly, this dish never disappoints.
Rock Pigeons	Rock Pigeons are eaten by Bretons at picnics, where they are grilled and deboned, and can be served with combwort chutney, ballom pudding, and a jug of syllabub.
Sausages in Sweet Brine	Little sausages are commonly served in a sweet brine in Daggerfall. They are deemed addictive and tasty.
Sliced Fox Tongues	The tongues of foxes, sliced and served at Breton feasts.
Smoked Albatross Egg with Caviar	Typically served when the seas turn stormy, this dish is more robust than many of the delicacies typically available on High Isle. The enormous eggs are smoked for two days, infusing the yolk with the pungent flavor of island applewood. Proponents of the dish claim that the bursts of caviar elevate the personality of the egg, adding an element of the sea as befits all High Isle fare.

Soups and StewsEdit

The town of Aldcroft is well known for its spicy stews, but the author, Ansur Belote recommended that people with weak stomachs should avoid it.

Name	Description	Image
Abecean Halibut Soup	The halibut's flavor pares well with the soup's aromatics and body. The soup's vegetable matter perfectly complements the fish. The combination turns a simple soup into the highlight of a banquet.
Potage le Magnifique	Potage le Magnifique is a thick, hearty soup of Breton origin that pairs well with toasted bread and cheese. It is made using: 4 Cups Chicken Broth 4 Cups Beef Broth 2 1/2 Ounces Butter 1 Wooden Flagon of Flour 1 Cup Diced Carrots 1/2 Cup Diced Onions	Potage le Magnifique
Ox-Tail Soup	Soup made from the tails of Oxen. In Shornhelm it is made with carrots and millet.

DrinksEdit

Name	Description	Image
Bitters	Bretons produce their bitters from barley, using bittergreen for the flavor. Typically served in pints.
Sweet Brown Ale	A brown barley ale sweetened with acai berries and blended with metheglin.
Mint Tea	Tea made from steeping mint leaves in hot water. In Camlorn it is mixed with isinglass for a clearer product.
Rose and Rye	A distilled rye alcohol flavored with rose and ginseng.
Tawny Port	A brown and orange colored port beer flavored with roses and lemon.
Spicy Wyress Wine	A wine produced from the juice of surilie grapes that is fermented with ginkgo bark and ginger root. It is named for the Wyresses of the Beldama Wyrd.