How to Milk an Almond Stuff an Egg And Armor a Turnip A ...

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5 minutes. This makes about 10 cups.
This is a rather meat-rich version; it also
works with as little as half this much meat.
The Soup Called Menjoire
Taillevent p. 112
First you need the necessary meat–Peachicks,
pheasants or partridges and if you can't get those,
plovers, cranes or larks or other small birds; and
roast the poultry on a spit and when it is almost
cooked, especially for large birds like peachicks,
pheasants or partridges, cut them into pieces and
fry them in lard in an iron pan and then put
them in the soup pot. And to make the soup you
need beef stock from a leg of beef, and white bread
toasted on a grill, and put the bread to soak and
skim the broth and strain through a sieve and
then you need cinnamon, ginger, a little cloves,
long pepper and grains of paradise and hippocras
according to the amount of soup you want to
make, and mix the spices and the hippocras
together and put in the pot with the poultry and
the broth and boil everything together and add a
very little vinegar, taking care that it just
simmers and add sugar to taste and serve over
the toasted crackers with white anise or red or
pomegranate powder.
2 lbs chicken pieces ¼ t long pepper
lard to fry in ¼ t grains of paradise
~3 c beef broth ½ c hippocras (p. 64)
4 slices white bread 1 T vinegar
¼ t cinnamon 1 T sugar
⅛ t ginger ¼ t ground aniseed
3 whole cloves
Bake chicken pieces 45 minutes at 350°.
You may wish to debone them after they have
cooled enough to handle before frying them in
lard. Bread is toasted and then soaked until
soft, then beaten into the soup along with the
spices and hippocras. Add vinegar and sugar.
Simmer soup about 45 minutes. Serve over
toasted crackers with aniseed sprinkled on.
The hippocras in the recipe might be the
spice mixture hippocras is made from rather
than hippocras itself, in which case you would
use a teaspoon or so—we have not tried that
interpretation.
Saffron Broth
Platina p. 103 (book 6)
Put thirty egg yolks, verjuice, the juice of veal
or capon, saffron, a little cinnamon together into
a bowl and blend. Pass them through a strainer
into a pot. Cook it down slowly and stir it
continuously with a spoon until it begins to
thicken. For then it is taken from the hearth and
served to ten guests. While in the dishes, sprinkle
with spices.
7 egg yolks ½ t cinnamon
2 T verjuice ⅛ t nutmeg
21 oz chicken broth ¼ t black pepper
10 threads saffron
Zanzarella
Platina p. 104 (book 6)
Take seven eggs, half a pound of grated cheese,
and ground bread all blended together. Put this
into the pot where the saffron broth is made, when
it begins to boil. When you have stirred it two or
three times with a spoon, compose your dishes, for
it is quickly done.
Saffron broth (one recipe) 4 eggs
3 cups ground mozzarella 3 slices bread
Variants on Platina Soups
Platina p. 104 (book 6)
Green Broth: Take all that was contained in
the first broth [Saffron Broth] except for the
saffron and to these things add orach and a little
parsley and a few ground sprouts of wheat if
there are any green ones at the time. Pass this
through a strainer and cook it in the same way as
above.
½ c orage 2 T wheat sprouts.
2 T parsley
Grind them up in a mortar to get the green
color. You can use spinach to substitute for
the orage.
Green Pottage: You prepare green potage in
the same way as described above [Zanzarella], but
instead of saffron, put in herbs which I noted
with the green broth.