Chebolace*
| Categories: | Vegetable English 14th Century onion |
| Original Source: | Forme of Cury |
| Secondary Source: | Cury on Inglysch |
| Cook: | Fioretta Luzzatto, Alisaundre Caledon |
| Meeting Date: | 0000-00-00 |
9 Chebolace. Take oynouns and erbes and hewe hem small, and do þerto gode broth; and aray it as þou didest caboches. If þey be in fyssh day, make on the same manere with water and oyle, and if it be not in lent, alye it with 3olkes of eyren; and dresse it forth, and cast þerto powdour douce.
Ingredients
| 2 c. | vegetable bouillion cube |
| 4 c. | water |
| 1 bunch | scallions |
| few leaves | kale |
| 2 | onions |
| 3 | egg yolks |
| 2 tsp. | olive oil |
Steps
- Make broth according to directions. Chop all of the veggies and put them in the broth to cook. Boil to reduce liquid.
- We divided the veggies into 2 groups. One half, after removing some of the liquid, we added 3 egg yolks. For modern health reason we cooked it for a few minutes. The other half had 2 tsp of olive oil mixed into it.
Note
Generally the oil version was preferred over the egg.
Pretty unexciting though.