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Xii - broth Of eggs Pure


This is an excerpt from Libro di cucina / Libro per cuoco
(Italy, 14th/15th c. - Louise Smithson, trans.)
The original source can be found at Louise Smithson's website

XII - Broth of eggs pure, good and perfect. If you want to make broth pure take eggs and beat them and put them with verjuice and cold water and salt that is enough. Take of that broth that you cook of meat or fish whatever, and put it in a pan enough that you defend that enough (big enough to stir easily), and put it over the coals from far enough (gentle heat off the coals), and put on these eggs and mix well that it does not open (curdle), and then dish and dust over good spices.

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