Green Broth of Eggs and Cheese
Menagier p. M-22

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.

Note: We have used both Gouda and cheddar cheese; both are good.