For Gusset that may be another potage, A Proper Newe Booke of Cookerye, Anonymous
1 tbsp. Minced parsley
1 tsp. Salt
Pinch of saffron
⅛ tsp. each marjoram, thyme, savory
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.