A broth of verjuice
Prepared for [event name] on [date]
by [name]

This entry is a re-creation of a recipe from Le Recueil de Riom (France, 15th century), entitled "A broth of verjuice". [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:

A broth of verjuice. One must cook the meat. And, after it is cooked, take the broth and steep your bread, without roasting, and plenty of eggs with the broth and the bread, and ginger and saffron after all is put together. And cook, and boil in a good frying pan, and then in a pot.

Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
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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 Recueil de Riom". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?recue:4>. Accessed on February 27, 2020, 1:55 pm.

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