Golden Sops

Libre del Coch (Spain, 1520 - Robin Carroll-Mann, trans.), entitled "166. Golden Sops"

166. Golden Sops. Take a loaf of bread and make slices of it. And toast them moderately, so that they do not burn, and take good broth and cook it in a separate pot with all your provisions, and skim it well, and then have ready grated cheese, and when you want to eat take some egg yolks, and blend them with the best fatty beef broth of the pot. And cast in a little ginger and then take those toasts, and soak them in the broth, and when they are done soaking, remove them from that broth; and prepare dishes of those slices of bread or sections; and cast upon them the broth with the eggs. Then cast the cheese on them. And these are called golden sops.

Le Viandier de Taillevent (France, ca. 1380 - James Prescott, trans.)

Golden toasts. To make golden toasts, take some hard white bread, slice it into square toasts, roast them a bit on the grill, coat them very well in beaten egg yolks, brown them in good hot lard on the fire until fine and very golden, remove them from the pan, and put them on plates with some sugar on top.