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Potage de Lombars (Lombard Pottage)
Potage de Lombars (Lombard Pottage) is a traditional Medieval recipe (originating in France) for a classic meat soup in a broth thickened with egg yolks. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Lombard Pottage (Potage de Lombars).
prep time
20 minutes
cook time
35 minutes
Total Time:
55 minutes
Serves:
6–8
Rating: 
Tags : Spice RecipesFrench Recipes
Original Recipe
Potage de Lombars
(from Le Menagier de Paris)
POTAGE DE LOMBARS. Quant la char est cuite, si la traiez et mettez l'eaue de la char en un autre pot, mais gardez bien que il n'y coule ne fondrilles, ne osselets; puis aiez moyeux d'oeufs batus longuement avec du vertjus et pouldre, et filez dedans le pot en filant et en remuant, puis faites vos souppes.
Translation
Lombard Pottage. 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 Redaction
Ingredients:
1kg chicken, beef, pork, or other meat, cut into bite-sized pieces
1l chicken or other stock
6 egg yolks
1 tsp
verjuice
1/4 tsp black pepper
1/4 tsp powdered
ginger
1/8 tsp
mace
Salt to taste
Method:
Bring the stock to a boil in a large pot over medium heat then add the cut-up meat and bring to the boil once more before reducing the heat to a simmer. Cook, covered, for twenty minutes, or until meat is cooked through. Remove from heat then remove the meat from the stock and set aside.
In a bowl, beat together the egg yolks, verjuice and spices.
Return the stock to a boil and, while stirring steadily, pour the egg mixture into the pot and cook for a minute or so to thicken. Return the meat to the pot, reduce heat, and simmer for five to ten minutes. Serve in individual bowls.
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