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Pochee
Eggs
Historic

Poached eggs coated in a sauce of egg yolks, milk and spices (Cury 1390, Austin 1440)


Original Receipt in 'The Forme of Cury' by the Chief Master-Cook of King Richard II, c1390 (Cury 1390)

POCHEE.
Take eggs and brake them in scaldyng hot water. and when thei bene sode enough take them up and take yolks of eggs and raw milk and swyng them together, and do thereto powder ginger saffron and salt, set it over the fire, and lat it not boile, and take eggs isode & cast the sew onoward & serve it forth.




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