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

Cretonnée of New Peas
Menagier p. M-19
Cook them almost to a puree then remove from
the liquid and take fresh cow's milk. And first boil
this milk before you put anything in it for it still
could turn then first grind ginger to give appetite
and saffron to yellow: it is said that if you want
to make a liaison with egg yolks pour gently in
from above these yolks will yellow it enough and
also make the liaison but milk curdles quicker
with egg yolks than with a liaison of bread and
with saffron to color it. And for this purpose if
you use bread it should be white unleavened
bread and moisten it in a bowl with milk or meat
stock then grind and put it through a sieve and
when your bread is sieved and your spices have
not been sieved put it all to boil with your peas
and when it is all cooked then add your milk and
saffron. You can make still another liaison, with
the same peas or beans ground then strained; use
whichever you please. As for liaison with egg
yolks, they must be beaten, strained through a
sieve, and poured slowly from above into the milk,
after it has boiled well and has been drawn to the
back of the fire with the new peas and spices. The
surest way is to take a little of the milk and mix
with the eggs in the bowl, and then a little more,
and again, until the yolks are well mixed with a
spoon and plenty of milk, then put into the pot
which is away from the fire, and the soup will not
curdle. And if the soup is thick, thin with a little
meat stock. This done, you should have quartered
chicks, veal, or small goose cooked then fried, and
in each bowl put two or three morsels and the
soup over them.
1 lb = 4 c peas 4 egg yolks
[meat stock] or bread and saffron
1 c milk 2 chicken legs
½ t ginger or veal or goose
Note: Save the water in which you cook
the peas–it is useful for making other soups.
Boil peas 10 minutes. Mix 1 c warm milk
with 4 egg yolks. Add ginger and salt to the
peas, then milk and eggs; thin with meat stock
if it is thicker than you want. Makes about 6
cups.
24
Potage of Beans Boiled
Curye on Inglysch p. 77
(Diuersa Servicia no. 81)
For to make a potage fene boiles, tak wite
benes & seþ hem in water, & bray þe benys in a
mortar al to noght; & lat þem seþe in almond
mylk & do þerin wyn & hony. & seþ reysouns in
wyn & do þerto & after dresse yt forth.
1 c dried fava beans 1 ½ T honey
1 c (5 oz) almonds ¼ c raisins
1 ½ c water ¼ c more wine
⅛ c wine [½ t salt]
Soak beans overnight in 2 c water, drain.
Boil them for 40 minutes in 2 c of water.
Drain them, mush them in a mortar. Make 1 c
almond milk (p. 7) with almonds and 1 ½ c
water and set to boil; throw beans into boiling
almond milk, add ⅛ c wine and honey,
simmer 1 hour. Simmer the raisins in ¼ c
wine for about ten minutes, add them to the
pottage a few minutes before it finishes
cooking.
Green Broth of Eggs and Cheese
Menagier p. M-22
Take parsley and a little cheese and sage and
a very small amount of saffron, moistened bread,
and mix with water left from cooking peas, or
stock, grind and strain: And have ground ginger
mixed with wine, and put on to boil; then add
cheese and eggs poached in water, and let it be a
bright green. Item, some do not add bread, but
instead of bread use bacon.
3 T parsley 2 c pea stock
½ oz grated cheese or chicken stock
3 small leaves fresh sage ⅛ t ginger
5 threads saffron 1 T white wine
2 thin slices white bread 1 ¾ oz cheese,
or bacon 3 eggs
Grate bread and soak it in stock (either
water left from cooking peas or ½ c canned
chicken broth + 1 ½ c water). Grind parsley,
sage, and saffron in a mortar thoroughly; add