Wednesday, August 29, 2018
You might know the Mexican version of this dish, but in medieval Spanish and here French versions it was more like a sandwich in soup. The combination of cinnamon, ginger and sugar compliments it very nicely. And I took the liberty of adding a fried egg rather than egg yolk rounds. It's quite delicious. The translation is from Livre fort excellent de cuisine tr. by me and Tim Tomasik.