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Thickened cow's milk

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

Thickened cow's milk. Boil it for an instant, and remove it from the fire. Thread in plenty of egg yolks [directly] or through cheesecloth. It should be very thick and a rather yellow colour, but not too [yellow?]. Poach some eggs in water, and add them without boiling [again].


Other versions of this recipe:

Thickened Cow' Milk (Le Menagier de Paris)

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