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Poached eggs With "cumin Sauce"


This is an excerpt from Wel ende edelike spijse
(Dutch, late 15th c. - Christianne Muusers, trans.)
The original source can be found at Christianne Muusers's website

Poached eggs with "cumin sauce". Take saffron and bread, pound together and temper with milk. Strain, bring to the boil, add salt, and put the poached eggs in.

autodoc



Other versions of this recipe:

Eyron en poche (Two Fifteenth-Century Cookery-Books)

Pochee (Forme of Cury)

Pochee (Fourme of Curye [Rylands MS 7])

FOR TO MAKE A PENCHE OF EGGES (Forme of Cury)




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