Bright-green Soup
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from Le Menagier de Paris (France, 1393 - Janet Hinson, trans.), entitled "Bright-green 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:

Bright-green Soup. Cook whatever meat you wish in water, or in a little wine, or in meat stock, wine and bacon to give flavor, then fry your meat, then grind ginger, saffron, parsley and a little sage, if you wish, and egg yolks poured in slowly with a slotted spoon, raw, for the liaison, or ground bread moistened with stock, and put all to boil together with verjuice; and some add cheese, and it is all right.



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]

Bright green soup. Cook whatever meat you wish in wine, water and beef broth, with pork fat to give it taste. Brown your meat well. Grind ginger, saffron, parsley, a bit of sage (if you wish), some raw egg yolks, and bread; strain everything through cheesecloth; and steep in your broth. It needs a bit of verjuice, and good cheese (if you wish). [Le Viandier de Taillevent]

Bright green soup. Cook whatever meat you wish in wine, water and beef broth, with pork fat to give it taste. Brown your meat well. Grind ginger, saffron, parsley, a bit of sage (if you wish), some raw egg yolks, and bread; strain everything through cheesecloth; and steep in your broth. It needs a bit of verjuice, and good cheese (if you wish). [Le Viandier de Taillevent]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


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

wine
pork
ginger
saffron
parsley
sage
eggs
yolks
bread
verjuice
cheese


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "Le Menagier de Paris". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?menag:292>. Accessed on December 15, 2019, 2:52 am.

Searchable index of "Le Viandier de Taillevent". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?viand:26>. Accessed on December 15, 2019, 2:52 am.




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