| Bruet of Egges to Pottage |
| Pleyn Delit. Original translation from: Hieatt, Constance B. and Sharon Butler. Pleyn Delit. University of Toronto Press, Toronto.1979. |
| Take faire water & let it boyle then do therin butter - and gobets of cheese & let it seeth together take eggs & wring them through a strainer & bete them well together & medel hit well with verjous and do hit in the pot but let it not boyle & do therto pouger & serve it forth! |
|
4 C
|
Water |
|
6 T
|
Butter |
|
6 oz
|
Havarti Cheese |
|
4
|
Eggs |
|
4 T
|
Lemon Juice |
|
1 t
|
Pepper |
|
1/2 t
|
Salt |
| Combine Eggs, Lemon Juice, Pepper, and salt; set aside. Bring water, butter and cheese to a boil. Boil until melted, remove from heat and allow to cool. When completely cool, add egg mixture whisking briskly. Bring back up to heat but do not allow to boil. |
| Some caveats: this soup is best if served after it has been allowed to sit on a very low heat for about an hour. The longer it sits, the more the pepper intensifies. Because of the intensification this is one of the only times I did not use fresh cracked pepper. If you chose to use fresh it might be necessary to cut back on the amount. |
