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Sops In mustard

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

Sops in Mustard. Take some of the oil in which you poached your eggs, wine, water, and boil it all together in an iron skillet: then take crusts of bread and brown them on the grill, then cut into cubes, and put on to boil; then take them out, and put in a dish to drain: and in the bouillon put mustard, and make it boil. Then put your sops in bowls, and pour your liquid over them.


Other versions of this recipe:

Mustard sops (Le Viandier de Taillevent)

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