To make some stuffed eggs(es)
Jul. 12th, 2012 11:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe is the first of W/AT War recipes. Prepare for the onslaught.
6 eggses
1/4 cup parsley
1 tsp fresh marjoram
1/2 tsp salt
1 egg yolk
1 Tbsp butter
Sauce:
1/8 tsp bread crumbs
2 Tbsp red wine
1 Tbsp red wine vinegar
1/8 tsp pepper
1/16 tsp cloves
1/4 tsp sugar
Cover the eggses with water in a small pan and bring to a boil. Simmer for 8 minutes, then drain and shock in ice water. Peel the eggses and cut each in half longitudally. Chop the parsley and marjoram, then beat into the cooked egg yolks along with the salt and raw yolk. Stuff the mixture back into each cooked egg cavity.
Mix the sauce ingredients in a pan and bring to a boil, stirring until everything is dissolved and mixed together. Set aside over low heat to stay warm.
Melt the butter in a skillet and cook the eggs for 2 minutes on top and bottom, flipping once only. Arrange on a platter and top with the winter-sauce.
The original word in the manuscript "peper" is translated as winter-sauce here. The Dutch word "peper" means a sauce suitable for winter. The phrase winter-sauce is chosen to distinguish it from other sauces. Maybe peppersauce would be a better choice. It is often a sweet and sour sauce thickened with bread. There are five recipes from 1593 for "peper". the principal ingredients of which are generally bread, wine, vinegar, pepper, cloves, and sugar.
Sources: Lancelot de Casteau. Ouverture de Cuisine. Liege: Leonard Streel, 1064. Translation: James Prescott and Jeremy Fletcher, 2006-present.
What worked: Basic modern stuffed eggses, with a bit of bite from the marjoram and the peper. I fried the eggses on both sides - there's no direction in the text, but it gave a bit of extra color and grease to the top. Not that it was sufficient to cook the raw yolk in the mixture, but I'm using hippy chicken eggses so I'm not worried about raw yolk.
What didn't: I should have used at least two egg yolks; the mixture was too thick. I mistakenly brought panko bread crumbs, which never dissolve. So the sauce wasn't a cohesive fluid but one with flakes in it.
Will I make it again? Yes. I'd like to get it right.
What I'm reading: Daniel Abraham, The King's Blood
Boil the eggs hard, and cut them into two pieces: then pull the yolks out of the two sides, and chop them very fine with some parsley, marjoram, a bit of salt, and add some raw egg yolks, chop it well together: then refill the whites with that: afterwards fricassee them in butter, then make a small peper [winter-sauce] on top, which is sweet and sour, and serve thus. (Ouverture de Cuisine, 1604)
6 eggses
1/4 cup parsley
1 tsp fresh marjoram
1/2 tsp salt
1 egg yolk
1 Tbsp butter
Sauce:
1/8 tsp bread crumbs
2 Tbsp red wine
1 Tbsp red wine vinegar
1/8 tsp pepper
1/16 tsp cloves
1/4 tsp sugar
Cover the eggses with water in a small pan and bring to a boil. Simmer for 8 minutes, then drain and shock in ice water. Peel the eggses and cut each in half longitudally. Chop the parsley and marjoram, then beat into the cooked egg yolks along with the salt and raw yolk. Stuff the mixture back into each cooked egg cavity.
Mix the sauce ingredients in a pan and bring to a boil, stirring until everything is dissolved and mixed together. Set aside over low heat to stay warm.
Melt the butter in a skillet and cook the eggs for 2 minutes on top and bottom, flipping once only. Arrange on a platter and top with the winter-sauce.
The original word in the manuscript "peper" is translated as winter-sauce here. The Dutch word "peper" means a sauce suitable for winter. The phrase winter-sauce is chosen to distinguish it from other sauces. Maybe peppersauce would be a better choice. It is often a sweet and sour sauce thickened with bread. There are five recipes from 1593 for "peper". the principal ingredients of which are generally bread, wine, vinegar, pepper, cloves, and sugar.
Sources: Lancelot de Casteau. Ouverture de Cuisine. Liege: Leonard Streel, 1064. Translation: James Prescott and Jeremy Fletcher, 2006-present.
What worked: Basic modern stuffed eggses, with a bit of bite from the marjoram and the peper. I fried the eggses on both sides - there's no direction in the text, but it gave a bit of extra color and grease to the top. Not that it was sufficient to cook the raw yolk in the mixture, but I'm using hippy chicken eggses so I'm not worried about raw yolk.
What didn't: I should have used at least two egg yolks; the mixture was too thick. I mistakenly brought panko bread crumbs, which never dissolve. So the sauce wasn't a cohesive fluid but one with flakes in it.
Will I make it again? Yes. I'd like to get it right.
What I'm reading: Daniel Abraham, The King's Blood
