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egg Stew

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

Egg stew. Poach them in oil. Fry onions sliced into rounds in oil, boil with some wine, verjuice and vinegar, and boil everything together. When you set out your broth, set it out on your eggs. It should not be thick. Then make some Mustard Sops as above.


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