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German egg 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

German egg soup. Poach them in oil. Take boiled almond milk, and onions sliced into rounds fried in oil, and boil together. Grind ginger, cassia, cloves, grains_of_paradise and a bit of saffron, all steeped in verjuice, and add without boiling too much. It should be very thick, and not too yellow. Make some Mustard Sops if you wish.


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