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Subtle broth From England

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

Subtle Broth from England. Take cooked peeled sweet chestnuts, and as many or more hard-boiled egg yolks and pork liver: grind all together, mix with warm water, then put through a sieve; then grind ginger, cinnamon, clove, grain, long pepper, galingale and saffron to give it color and set to boil together.


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