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Thickened cow' milk

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

Thickened Cow' Milk. Let the milk be carefully chosen, as is told above in the chapter on thickened meat soups, and let it be boiled to a simmer, then remove from the fire: then pour slowly into it through a sieve a great quantity of egg yolks, and then grind a handful of ginger and saffron, and put them in, and keep it hot by the fire; then have eggs poached in water and put two or three poached eggs in each bowl, and the milk over them.


Other versions of this recipe:

Thickened cow's milk (Le Viandier de Taillevent)

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