ighter , ▁che aper ▁version ▁of ▁bl essed ▁bread , ▁calling ▁for ▁" a ▁p ound ▁of ▁fresh ▁but ter ▁and ▁a ▁soft ▁che ese ▁[ but ▁no ▁eggs ! ] ▁for ▁a ▁p ail ▁of ▁fl our "; ▁and ▁goes ▁on ▁to ▁describe ▁" the ▁more ▁del icate ▁that ▁we ▁call ▁C ousin ", ▁which ▁uses ▁ 3 ▁pounds ▁of ▁but ter , ▁ 2 ▁che eses , ▁and ▁a ▁royal ▁pint ▁of ▁eggs ▁for ▁the ▁same ▁amount ▁of ▁fl our , ▁as ▁well ▁as ▁" some ▁good ▁milk " ▁if ▁" the ▁d ough ▁is ▁too ▁firm ". ▁However , ▁s ourd ough ▁and ▁bre wer ' s ▁ye ast ▁prepar ations ▁would ▁both ▁remain ▁common ▁well ▁into ▁the ▁next ▁century , ▁with ▁" bl essed ▁bread ▁... ▁more ▁and ▁more ▁often ▁replaced ▁by ▁b rio che " ▁in ▁the ▁ 1 8 th ▁century , ▁where ▁" Th ose ▁from ▁G is ors ▁and ▁G ourn ay , ▁great ▁but ter ▁mark ets , ▁were ▁the ▁most ▁highly ▁regarded ." ▁ ▁For ▁the ▁wealth y ▁" from ▁the ▁time ▁of ▁Louis ▁XIV ▁on wards ▁... ▁But ter , ▁in ▁w ides p read ▁use ▁at ▁least ▁in ▁the ▁northern ▁half ▁of ▁France , ▁was ▁the ▁secret ▁of ▁making ▁b ri och es ". ▁" In ▁G is ors , ▁on ▁market ▁days , ▁they ▁produce ▁up ▁to ▁ 2 5 0 ▁or ▁ 3 0 0   kg ▁of ▁b ri och es . ▁The ▁d ough ▁is ▁made ▁the