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Lombard 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

Lombard Soup. When the meat is cooked, take it out and put the stock in another pot, but be careful to strain out any pot-scrapings or bits of bone; then have egg yolks beaten for a long time with verjuice and powdered spices, and pour into the pot from above while stirring, then make your soup.


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