'Thre soppus of demayn [i. e. paindemayn]
Wos broght to Sir Gaua[y]n
For to comford his brayne.'
And in MS. Harl. 279, fol. 10, we have the necessary instruction for the
making of these sops. 'Take mylke and boyle it, and thanne tak yolkys of
eyroun [_eggs_], ytryid [_separated_] fro the whyte, and hete it, but let
it nowt boyle, and stere it wyl tyl it be somwhat thikke; thenne cast
therto salt and sugre, and kytte [_cut_] fayre paynemaynnys in round
soppys, and caste the soppys theron, and serve it forth for a
potage.'--Way, in Promptorium Parvulorum, p. 378. The F. name is _soupe au
vin_. See also Ducange, s. v. _Merus_.