Verjuice and Poultry Soup
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This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Verjuice and Poultry Soup". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]

The Source Recipe
The original text of the recipe is as follows:

Verjuice and Poultry Soup. (This is for summer.) Cook in quarters your poultry or veal or chicks, in stock or other liquid with bacon, wine and verjuice, until the taste of the verjuice passes: then fry your meat in good sweet fat, and have egg yolks and powdered herbs well beaten together and put through the sieve; then pour your eggs into the pot into your stock, pouring from above in a fine thread, and stir briskly with the spoon, and let the pot be at the back of the fire: then have defoliated parsley and grain verjuice, boiled in meat stock, in the spoon, and let the pot be at the back of the fire, or otherwise boiled in a small pot in clear water to remove the first greenness; then serve your meat, and pour the soup over it, and on top add your parsley and grain verjuice, boiled.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Verjuice soup of chicken or whatever meat you wish. Cook it in wine, water and so much verjuice that the taste of the verjuice exceeds all others. Add some pork fat while cooking to give it taste. [Brown the meat]. Crush ginger and plenty of raw egg yolks, strain everything through cheesecloth, boil, and throw onto your meat (when it is browned). [Le Viandier de Taillevent]

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The original recipe calls for the following ingredients: [edit this list as appropriate]


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Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <>. Accessed on June 2, 2020, 1:04 pm.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <>. Accessed on June 2, 2020, 1:04 pm.

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