Lombard Soup

PERIOD: France, 14th century | SOURCE: Le Menagier de Paris | CLASS: Authentic

DESCRIPTION: Egg Drop Soup

ORIGINAL RECEIPT:

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 RECIPE:

• 2 pounds chicken, beef, pork, or other meat, cut into bite-sized pieces
• 4 C chicken or other stock
• 6 egg yolks
• 1/2 tsp wine vinegar
• 1/2 tsp white grape juice
• 1/4 tsp each black pepper and powdered ginger
• 1/8 tsp mace Salt to taste

2. In a bowl, beat together egg yolks, vinegar, grape juice and spices.

3. Return stock to a boil, and, while stirring steadily, pour the egg mixture into the pot. Return meat to the pot, reduce heat, and simmer for five to ten minutes. Serve in individual bowls.

Serves four to six.

NOTES ON THE RECIPE:

This seems to be the basic Soup (or Bruet) Lombard, of which all other versions are elaborations. I have substituted wine vinegar and grape juice for verjuice, and use my personal taste to blend the powdered spices.