For Gusset that may be another potage, A Proper Newe Booke of Cookerye, Anonymous
Note: For this dish the chicken was poached in the seasoned broth. Sliced and then served over sippets of bread. It was very well received.
Interpreted Recipe
1 tbsp. Minced parsley
1 tsp. Salt
Pinch of saffron
⅛ tsp. each marjoram, thyme, savory
2 eggs
2 tsp . bread crumbs
3 slices hot buttered toast
Add parsley, salt, saffron,marjoram, thyme, and savory to chicken broth and simmer for 15 minutes. Beat the eggs with the bread crumbs and stir them into the broth. Turn off the heat and let the broth simmer for a minute or two, stirring constantly. Divide the toast among individual soup bowls and pour the hot broth over it immediately.
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