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Green Beet Soup On A fish Day


This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

GREEN BEET SOUP on a fish day. Have it cleaned, chopped, then washed in cold water without parboiling, then cook in verjuice and a little water, and add salt, and let it boil and thicken without clarifying it, then put in, at the bottom of the bowl, under the soup, butter either salted or fresh as you will, or cheese, or soft cheese or [or "with"] old verjuice.

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