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Jacobin sops. Soup from the
fifteenth century.
(printout version recipe January/February 2008 (1 page A4))
©
Christianne Muusers
List of ingredients:
1 fat chicken, home-roasted (the ready roast chicken you can buy won't be spiced
the medieval way!)
2 marrow bones of beef and 2 of sheep or lamb, or 4
marrow bones of beef
200 gram (1/2 pound) salers or cantal, or gruyère if you can't find
the other two
200 gram (1/2 pound) brie, not too ripe
coarse white bread, uncut, two days old
sprigs of sage, parsley, marjoram and hyssop
8 deciliter (3 cups/1 1/2 pints) medieval beef stock
(or modern stock, preferably home made)See list of recipes
Preparation in advance:
Cover the marrow bones with cold water, bring to the boil.
Take the marrow bones out of the water, rinse them well and put them in a pan
with the beef stock. Let simmer for an hour. Strain the stock while still hot
(marrowfat coagulates at a high temperature). Push the remaing marrow fat out of
the bones, let it cool slightly and slice it. You can also make the stock after
deboning the chicken, because then the carcass can be used too.
Remove legs and wings of the chicken, and take off the white meat. Mince the
breast meat.
Before I forget: the chicken was filled with an onion spiked with cloves, and
coated with a mixture of melted butter, pepper, ground cloves and cinnamon
before roasting.
Grate the salers, cantal or gruyère, remove the crust of the brie and cut into
small cubes.
Preparation:
Bring the stock to the boil with the herbs.
Cut the bread into thick slices (2 centimter, 1 inch) and toast them in an oven
until brown but not burnt. Place each slice in a deep soup plate and sprinkle
the cheeses over them. Then cover with the minced chicken meat that you have
reheated in a little hot broth. Place a leg or wing on each plate.
Pour the boiling hot broth over the covered bread and serve at once. If you are
not averse to it, garnish the sop with some slices of marrow.
To serve:
You can also, like Chiquart, pour the stock over the sop at the table, but take
care that the stock is as hot as possible.
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This page was last updated on 21-07-09 (d-m-y). |