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To Poche egges In broth.

This is an excerpt from A Book of Cookrye
(England, 1591)
The original source can be found at Mark and Jane Waks' website

To poche Egges in broth. Take faire licour and as much vergious, and new Yest, and put therin Corance, whole mace, sweet butter and sugar a good handfull of white Beets, and so boile them very tender, and so poche your Egs in faire water seething, and laye them upon sops, and poure the broth and hearbs upon.


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