square or round form, and eat it neither too
hot nor too cold.
— Le Ménagier de Paris, ca. 1390
Poche to Potage (Poached Eggs in Crème
Anglaise)
Take eggs and break them into boiling
water, and let them seethe, and when they
are done take them out, and take milk and
yolks of eggs, and beat them well together,
and put them in a pot; and add sugar or
honey, and color it with saffron, and let it
seethe; and at the first boil take it off, and
cast therein powder of ginger, and dress the
cooked eggs in dishes, and pour the pottage
above, and serve it forth.
— from a manuscript published in
Antiquitates Culinariae, 1791 (ca. 1400)
Benefits and Costs The industrialization of
the chicken has brought benefits, and these
shouldn’t be underestimated. A pound of
broiler can now be produced from less than
two pounds of feed, a pound of eggs from less
barry
(Barry)
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