Potage de Lombars
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Original RecipePotage de Lombars (from Le Menagier de Paris)POTAGE DE LOMBARS. Quant la char est cuite, si la traiez et mettez l'eaue de la char en un autre pot, mais gardez bien que il n'y coule ne fondrilles, ne osselets; puis aiez moyeux d'oeufs batus longuement avec du vertjus et pouldre, et filez dedans le pot en filant et en remuant, puis faites vos souppes. Translation: 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. 
Modern RedactionIngredients:1kg chicken, beef, pork, or other meat, cut into bite-sized pieces 1l chicken or other stock 6 egg yolks 1 tsp verjuice 1/4 tsp black pepper 1/4 tsp powdered ginger 1/8 tsp mace Salt to taste Method:Bring the stock to a boil in a large pot over medium heat then add the cut-up meat and bring to the boil once more before reducing the heat to a simmer. Cook, covered, for twenty minutes, or until meat is cooked through. Remove from heat then remove the meat from the stock and set aside. In a bowl, beat together the egg yolks, verjuice and spices. Return the stock to a boil and, while stirring steadily, pour the egg mixture into the pot and cook for a minute or so to thicken. Return the meat to the pot, reduce heat, and simmer for five to ten minutes. Serve in individual bowls. |
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