SC - RE: Poached eggs

[Christina Nevin]

Saluti! 
Forgot to mention, the popular Green Broth is in Cariadoc's Miscelleny
http://www.pbm.com/~lindahl/cariadoc/miscellany.html
<http://www.pbm.com/~lindahl/cariadoc/miscellany.html> 
as follows: 

"3 T parsley
1/2 (15 g) oz cheese, grated
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread (or bacon)
2 c pea stock or dilute vegetable or chicken stock
1/8 t ginger
1 T white wine
1 3/4 oz cheese, grated
3 eggs
Soak bread in stock (either water left from cooking peas or 1/2 c canned
chicken broth + 1 1/2 c water). Grind parsley, sage, and saffron in a mortar
thoroughly; add 1/2 oz cheese and soaked bread and grind together. Strain
through a strainer; if necessary, put back in mortar what didn't go through,
grind again, and strain again. Mix wine and ginger, add to mixture, and
bring to a boil over moderate heat; be careful that it does not stick to the
bottom. Stir in the rest of the cheese; break eggs into soup, and continue
to simmer until eggs are poached.
Note: We have used both Gouda and cheddar cheese; both are good."


This is a good soup to make up to the "bring to a boil over moderate heat"
stage, then freeze. Defrost on the day before, then at the last minute stir
in the cheese, poach the eggs and serve.

Al Vostro e al Servizio del Sogno
Lucretzia

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Lady Lucrezia-Isabella di Freccia   |  mka Tina Nevin
Thamesreach Shire, The Isles, Drachenwald | London, UK
thorngrove at geocities.com | http://www.geocities.com/~thorngrove  
"There is no doubt that great leaders prefer hard drinkers to good
versifiers" - Aretino, 1536 
++++++++++++++++++++++++++++++++++++++++++++++++++
 
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