PERIOD: France, 14th century | SOURCE: Le Menagier de Paris | CLASS: Authentic
DESCRIPTION: Egg Drop Soup
Lombard Soup. When the meat is cooked, take it out and put the stock in another pot, but be careful to strain out any pot-scrapings or bits of bone; then have egg yolks beaten for a long time with verjuice and powdered spices, and pour into the pot from above while stirring, then make your soup.
2. In a bowl, beat together egg yolks, vinegar, grape juice and spices.
3. Return stock to a boil, and, while stirring steadily, pour the egg mixture into the pot. Return meat to the pot, reduce heat, and simmer for five to ten minutes. Serve in individual bowls.
Serves four to six.
NOTES ON THE RECIPE:
This seems to be the basic Soup (or Bruet) Lombard, of which all other versions are elaborations. I have substituted wine vinegar and grape juice for verjuice, and use my personal taste to blend the powdered spices.
A Boke of Gode CookeryRecipes from A Newe Boke of Olde Cokery
Lombard Soup © 2000 Rudd Rayfield | This page © 2000 James L. Matterer
Newe Boke of Olde Cokery
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