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German broth Of eggs Poached In oil


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

German Broth of Eggs Poached in Oil. Then take almonds and peel them, grind and sieve: slice up onions, and let them be cooked in water, then fry in oil, and put all to boil; then grind ginger, cinnamon, clove and a little saffron mixed with verjuice, and finally add your spices to the soup, and boil till it bubbles, and let it be very thick and not too yellow.

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