Recipe courtesy of Elizabeth Cook
Show: Emeril Live
Episode: Medieval Cuisine
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45 min
15 min
30 min
about 10 cups



Bring meat and water to a boil and cook 10 minutes; take meat out and cut up small; put back in water with broth, bread crumbs, pepper, and saffron. Simmer 30 minutes over low flame, being careful that it does not stick. Mix in remaining ingredients; cook, stirring frequently, for about 5 minutes. Ladle into pewter serving bowls and serve warm.

Original Recipe for Potage from Meat:

Take lean meat and let it boil, then cut it up finely, and cook it again for 30 minutes in rich juice, having first added bread crumbs. Add a little pepper and saffron.

When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, and finely chopped mint with a little vinegar. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs.

Cook's Note

** This is a rather meat-rich version; it also works with as little as half this amount of meat.

This recipe has been updated and may differ from what was originally published or broadcast.


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