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egg broth

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

Egg Broth. Poach eggs in oil, then have onions sliced and cooked, and fry them in the oil, then put on to boil in wine, verjuice and vinegar, and make it all boil together; then put in each bowl three or four eggs, and pour your broth over, and let it not be thick.


Other versions of this recipe:

For a brothe of elys (Liber cure cocorum [Sloane MS 1986])

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