Buknade (Medieval English Pottage)

Recipe by Mia in Germany
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READY IN: 30mins
SERVES: 6
YIELD: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chop parsley, hyssop if available and sage leaves without stems.
  • Place chopped herbs, spices and stock in a saucepan, bring to a gentle simmer.
  • Shred chicken (without skin), add to simmering stock.
  • Beat egg yolks.
  • Carefully beat some of the hot stock into the yolks, beating constantly, then pour yolks slowly into pan, stirring, on very low heat.
  • Add vinegar, pepper, ginger and salt to taste.
  • Serve immediately.
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