A Boke of Gode Cookery Presents

The Princes Potage

PERIOD: England, 17th century | SOURCE: The English and French Cook, 1674 | CLASS: Authentic

DESCRIPTION: A thick dish of Almond Milk, poultry meat, & eggs.

The Princes Potage.

Take either Capons or Partridges and roast them, then take out the bones and mince the brawn small, take also the bones, break them and seethe them with broth in an Earthen-pot, with a bundle of Herbs, then strain them through a linnen cloth, soak your Bread, and lay it on a bed of flesh, or if you will instead thereof a bed of Almond-broth, boil it well, and fill it by degrees, then garnish it with the Pinnions; then take three Eggs with a little Almond-broth, or any other broth, beat them well together, and pour them on your Potage, hold the fire-shovel over it, and so serve it.

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