[Sca-cooks] Soup and eggs question

[James Davis]

I used this one for Caid 12th night 2003 (3? I think so), and it  
proved very popular.

Jared

On Feb 11, 2009, at 3:32 PM, chawkswrth at aol.com wrote:

> This is one of the two I found. the other I am looking at is at home  
> (I'm at work) on that computer. :-)
>
> But, this should give you an idea of what I m looking at.
>
>
>> From le Menagier de Paris by way of the Miscellany:
>
> ?
>
> 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.  
> [end of
>
> original]
>
> ?
>
> 3 T parsley
>
> 1/2 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 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.
>
> The lady who posted this was/is named Elizabeth. As I said, I am  
> looking, poking, asking questions...I freely admit, I have much to  
> learn. ;-) Therefore, I lurk.
>
> Helen
> No matter how old you are, there is always more to learn. That makes  
> life fun!
>
>
>
>
> -----Original Message-----
> From: Barbara Benson <voxeight at gmail.com>
> To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> Sent: Wed, 11 Feb 2009 5:01 pm
> Subject: Re: [Sca-cooks] Soup and eggs question
>
>
>
> Saluti!
> Is this a period recipe? Could you provide or point me towards the
> actual recipe?
>
> I ask this because what is saying that our modern concept of a
> "poached" egg is the same as the period concept of "poached" eggs? Is
> this a translation you are working from and was the word translated
> literally or is it an interpretation on the part of the translator?
>
> There are many caudle like recipes that involve stirring in eggs and I
> wonder if you couldn't get away with something along those lines? It
> would end up like an egg drop soup kinda, I think.
>
> Just Curious,
>
> --
> Serena da Riva
>
> On Wed, Feb 11, 2009 at 2:33 PM,  <chawkswrth at aol.com> wrote:
>> I am looking at the Savoury Soup for a Feast of about 125-150 quests.
>>
>> It states to float poached eggs in the servings.?
>>
>> the soup will be served either by pitchers or by a soup tureen, if  
>> I can
> borrow them from a fellow member.
>>
>> Now, we are talking about a lot of poached eggs, here.
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