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verjuice And poultry 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

Verjuice and Poultry Soup. (This is for summer.) Cook in quarters your poultry or veal or chicks, in stock or other liquid with bacon, wine and verjuice, until the taste of the verjuice passes: then fry your meat in good sweet fat, and have egg yolks and powdered herbs well beaten together and put through the sieve; then pour your eggs into the pot into your stock, pouring from above in a fine thread, and stir briskly with the spoon, and let the pot be at the back of the fire: then have defoliated parsley and grain verjuice, boiled in meat stock, in the spoon, and let the pot be at the back of the fire, or otherwise boiled in a small pot in clear water to remove the first greenness; then serve your meat, and pour the soup over it, and on top add your parsley and grain verjuice, boiled.


Other versions of this recipe:

Verjuice soup of chicken or whatever meat you wish (Le Viandier de Taillevent)

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