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Parti-coloured Soup Or False Grain


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

PARTI-COLOURED SOUP OR FALSE GRAIN. Take a mutton thigh or the livers and gizzards of chickens, and set them to cook thoroughly in water and wine, and cut them into squares: then grind up ginger, cinnamon, clove and a little saffron and grains of Paradise, and soak in wine and verjuice, meat bouillon, (the same the meat has cooked in), and then take it out of the mortar; then have toasted bread soaked in wine and verjuice, ground very fine, and after this put it through the sieve, and put it all on to boil together, then take the meat and fry it in fat and throw it in, and take sieved egg-yolks, and throw them in to thicken it. And then arrange in bowls, and throw on powdered cinnamon and sugar: that is, throw it on half the contents of the bowl and not on the other; and call it Parti-coloured Soup.

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