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Savoy Soup


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

Savoy Soup. Take capons or hens and boil with very lean bacon and the livers: and when it is half cooked, take it out, then add bread crumbs moistened with stock, then grind ginger, cinnamon, saffron, and take them out; then grind the livers and lots of parsley, then sieve, and then grind and sieve the bread, then boil it all together. (Note that the parsley makes the soup green and the saffron makes it yellow, so that it ends up a bad color. But it seems to me that the color would be better if the bread was toasted, as toasted bread and saffron together make green and parsley also makes green.)

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