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mustard Sops

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

Mustard sops. Take wine, water, and some oil in which you have fried or poached eggs, and boil everything in an iron pan. Take bread crust, brown on the grill, make cubes of it, and boil them with the broth. Drain your broth, dry your sops again, and tip them onto a plate. Put a bit of very thick Mustard [Sauce] in the pan with your broth, and boil everything.


Other versions of this recipe:

Sops in Mustard (Le Menagier de Paris)

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