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

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s