When it has cooled a little, add beaten eggs, grated cheese, parsley, marjoram, finely chopped mint with a little verjuice. Blend them all together in a pot, stirring them slowly with a spoon so that they do not form a ball. The same may be done with livers and lungs. This makes about 10 cups. It is a good idea to debone it after it has cooled enough to handle before frying it.
Toast is soaked until soft, then beaten into the soup.
Simmer soup about 45 minutes. Serve over toasted crackers. Saffron Broth Platina book 6 Put thirty egg yolks, verjuice, the juice of veal or capon, saffron, a little cinnamon together into a bowl and blend. Pass them through a strainer into a pot. Cook it down slowly and stir it continuously with a spoon until it begins to thicken.