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177. Pottage In Good Fashion


This is an excerpt from Libre del Coch
(Spain, 1520 - Robin Carroll-Mann, trans.)
The original source can be found at Mark S. Harris' Florilegium

177. Pottage in good fashion. Take a good fat hen, and cook it; give it only one boil, and cut it to pieces; and then take melted fatty bacon, and gently fry it [the hen] in such a manner that it does not lose its whiteness; and then cast in good broth, and cook it slowly in this broth; and then take yolks of hard-boiled eggs, and blanched almonds ground with a crustless piece of bread soaked in broth; and strain everything together, and then cook it in a separate pot in such a manner that it does not come apart or separate, and a little verjuice, but no vinegar, and sweet spices. And when it is almost cooked, take egg yolks tempered with rosewater, and mix it all together.

autodoc



Other versions of this recipe:

POTTAGE WHICH IS CALLED BOILED SAUCE (Libre del Coch)

A Potage (Two Fifteenth-Century Cookery-Books)




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