Egg Stirred Soup
900g (2lb) Chicken, Beef, Pork, cut into bite-sized pieces
900ml (1½ pints) Chicken stock
6 Egg yolks
½ tsp Wine vinegar
½ tsp White grape juice
¼ tsp Black pepper
¼ tsp Ginger Powder
Pinch of Mace
Salt
Place the stock into a large saucepan, over medium heat and bring to the boil.
Add meat, return to the boil, reduce heat and simmer, covered, for twenty minutes, or until meat is cooked.
Remove from heat.
Remove meat from stock and set aside.
Beat together egg yolks, vinegar, grape juice and spices in a bowl.
Return stock to the boil, stirring constantly, pour the egg mixture into the saucepan.
Return meat to the saucepan, reduce heat, and simmer for five to ten minutes.
Serves four to six.
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.
from Menagier de Paris
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