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verjuice Soup Of chicken Or Whatever Meat You Wish

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

Verjuice soup of chicken or whatever meat you wish. Cook it in wine, water and so much verjuice that the taste of the verjuice exceeds all others. Add some pork fat while cooking to give it taste. [Brown the meat]. Crush ginger and plenty of raw egg yolks, strain everything through cheesecloth, boil, and throw onto your meat (when it is browned).


Other versions of this recipe:

Verjuice and Poultry Soup (Le Menagier de Paris)

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