We recommend purchasing a copy of Cariadoc's Miscellany for yourself or a loved one! |
The Soup Called MenjoireTaillevent p. 112 First you need the necessary meat-Peachicks, pheasants or partridges and if you can't get those, plovers, cranes or larks or other small birds; and roast the poultry on a spit and when it is almost cooked, especially for large birds like peachicks, pheasants or partridges, cut them into pieces and fry them in lard in an iron pan and then put them in the soup pot. And to make the soup you need beef stock from a leg of beef, and white bread toasted on a grill, and put the bread to soak and skim the broth and strain through a sieve and then you need cinnamon, ginger, a little cloves, long pepper and grains of paradise and hippocras according to the amount of soup you want to make, and mix the spices and the hippocras together and put in the pot with the poultry and the broth and boil everything together and add a very little vinegar, taking care that it just simmers and add sugar to taste and serve over the toasted crackers with white anise or red or pomegranate powder. 3 leg quarters chicken Bake chicken 45 minutes at 350deg. . It is a good idea to debone it after it has cooled enough to handle before frying it. Toast is soaked until soft, then beaten into the soup. Simmer soup about 45 minutes. Serve over toasted crackers. All of the recipes featured on AtTheFaire.com are taken (with permission) from Cariadoc's Miscellany. There is a cookbook available on their website which contains all of the recipes (and TONS more!). Let them know AtTheFaire.com sent you when you order! |
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