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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.


Other versions of this recipe:


A Potage (Two Fifteenth-Century Cookery-Books)

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