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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

ANOTHER WAY, take the chicken and pluck it, then put it on to boil with salt until it is cooked, then take it out, quarter it and let it cool: Then put on to cook in water some hard-boiled eggs, and add bread soaked in wine and verjuice or vinegar, as much of one as of the other; then take parsley and sage, then grind up ginger, grains, and sieve it, and sieve the egg-yolks, and put quartered hard-boiled eggs on the chicken, and then add your sauce over it.

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