Young Vegetables

  • 1 lb assorted young vegetables, such as peas, carrots, strin beans, cauliflower, etc.
  • salt
  • 2 T butter
  • 1 T parsley, chopped
  • 1/4 t pepper
  • 1 T flour
  • 1 C water

Wash vegetables and cook in just enough salted water to cover, but do not let it evaporate. When done, drain and save water, tumble vegetables in butter and sprinkle with parsley and pepper. Prepare sauce with butter, flour, and water.

Credits: German Cooker

Saffron Broth

  • 7 egg yolks
  • 2 T verjuice (or 1 T vinegar + 1 T water)
  • 21 oz chicken broth
  • 1/8 t loose saffron
  • 1/2 t cinnamon
  • 1/4 t black pepper
  • 1/8 t nutmeg

Put egg yolks, verjuice, broth, saffron, and cinnamon into a bowl and blend. Pass them through a sieve into a pot. Cook down slowly and stir continuously until it begins to thicken. Sprinkle with spices and serve.

Credits: Platina Book 6