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georgie Soup

This is an excerpt from Le Viandier de Taillevent
(France, ca. 1380 - James Prescott, trans.)
The original source can be found at James Prescott's website

Georgie soup. Take whatever poultry meat you wish, cut it up, and fry it lightly in lard with leafy parsley and finely chopped onions. Take some [chicken] livers and browned bread, and steep in wine and beef broth. Boil everything well. Grind ginger and saffron, and steep in verjuice. Your broth should be light brown and as thick as Soringue.


Recipes with similar titles:

George Soup (Le Menagier de Paris)

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