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Bright Green 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

Bright green soup. Cook whatever meat you wish in wine, water and beef broth, with pork fat to give it taste. Brown your meat well. Grind ginger, saffron, parsley, a bit of sage (if you wish), some raw egg yolks, and bread; strain everything through cheesecloth; and steep in your broth. It needs a bit of verjuice, and good cheese (if you wish).


Other versions of this recipe:

Bright-green Soup (Le Menagier de Paris)

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