Making green eggs and... cheese?

(Yes, I know it's 'technically' green brouet (soup) of eggs and cheese rather than green eggs and cheese, but the joke doesn't work as well...)
Today's experiment is from the 14th century French work Viandier de Taillevent from Terence Scully's translation. It's genuinely delicious so let me know if you make it!
1 litre full fat unhomogenised milk
20ml vinegar
OR 1 tub of ricotta cheese
2 eggs
160g garden peas
A pinch of saffron
1 small sourdough loaf
1/2 pint veg stock
A handful of parsley, sage and mint
1. Heat the milk to 93 degrees and add the vinegar. Leave to separate for 15 to 20 mins.
2. Boil the peas with the mint in the veg stock for a few minutes.
3. Leave the peas to cool slightly while you drain the whey through a muslin cloth and leave the curds to solidify slightly.
4. Chop the sage and parsley and add it to the peas. Add the saffron. If you prefer a chunkier soup, puree the mixture at this point before adding the bread.
5. Tear the bread into tiny pieces/crumbs and add a handful or so to the peas.
6. Puree the pea/herb/bread mixture if you haven't already done so.
7. Poach the eggs in boiling water to your preference.
8. While the eggs are cooking, tear the cheese curds in half and crumble into the pea puree.
9. Serve and top with a poached egg.
Colour bar attribution: commons.wikime...

[@moniquem783]

That looks absolutely delicious. Amazing job on the rhyming. That was incredible.

[@tubbydammer]

Fantastic rhymes!

[@thepastisaforeignpantry5218]

Thank you 😆

[@rcrawford42]

The saffron might help the green color "pop".

[@thepastisaforeignpantry5218]

Possibly! It was very green already - not sure how much popping it needed - but perhaps I added too small an amount and in reality much more would have been added which had a bigger impact.

[@MonksModernMedievalCuisine]

I do like the recipes in The Viandier de Taillevent. Sometimes they're more detailed than the corresponding ones in Forme of Cury. It's intriguing about the use of saffron. I tend to agree that in some recipes it seems to be as much about prestige as it is about colour. That said, I note Scully's commentary in the similar brouets called 'vergay', yellow-green/bright green. Brouet vergay d'anguilles says to add 'a very little saffron in the green [from parsley] to make it yellowish green'. I may do an expensive experiment one day to find out just how much saffron is needed to make green into yellow-green! 😁

[@thepastisaforeignpantry5218]

So do I, I've made another brouet with offal from Viandier before and even though I hate offal it was actually something I found quite decent! So generally I trust I'll like (some of!) the recipes in Scully's version. That sounds like it could be a VERY expensive test but would be so interesting to see what the results were.

[@sibylstar]

It sounds delicious!

[@thepastisaforeignpantry5218]

It really was!

[@ArmchairAmbience]

Haha!

[@thecupthatcheers9763]

That Seussian-rhymed intro? EPIC! Also, an interesting historic recipe that doesn't sound like it tastes horrible!

[@thepastisaforeignpantry5218]

Thanks! This one was very very delicious - I have already made a slightly quicker version of it again since.

[@slinky.blackcat9965]

Are you sure you want the milk to be heated up to 93°C? I've made soft curd cheese before and the instructions have always said heat up to 'blood temperature' which is about 35-40°C.. Which would be approx 90°F (maybe you wrote it down wrong?).

[@thepastisaforeignpantry5218]

Yep, quite sure. I'm sure it works with various temperatures, I've made it with below 35degrees C before and it worked too. But if you have a recipe that already works for you feel free to use that!

[@slinky.blackcat9965]

@@thepastisaforeignpantry5218 Okay, thank you. I was worried that the high temperature might ruin the cheese, but glad to know it won't. Pea soup and poached eggs is nice, I will try adding cheese next time.