SC - Re: eggs

[david friedman]

I referred to period stuffed egg recipes and Esko said:

>AM INTERESTED PLEASE POST! Please Please Please Please Please!
>
The Making of Stuffed Eggs
Andalusian p. A-24

Take as many eggs as you like, and boil them whole in hot water; put them
in cold water and split them in half with a thread. Take the yolks aside
and pound cilantro and put in onion juice, pepper and coriander, and beat
all this together with murri, oil and salt and knead the yolks with this
until it forms a dough. Then stuff the whites with this and fasten it
together, insert a small stick into each egg, and sprinkle them with
pepper, God willing.

Stuffed eggs
Platina book 9

Cook fresh eggs for a long time so that they are hard, then take the egg
from the shell and split it through the middle, so as not to lose any of
the white.  After you have taken out the yolk, grind up part of it with
good cheese, aged as well as fresh, and raisins; save the other part to
color the dish.  Likewise add a little finely chopped parsley, marjoram and
mint.  There are those who also put in two or more egg whites, along with
some spices.  With this mixture fill the whites of the eggs and when they
are stuffed, fry them over a gentle flame, in oil.  When they are fried,
make a sauce from the rest of the yolks and raisins ground together, and
when you have moistened them in verjuice and must, add ginger, clove, and
cinnamon and pour over the eggs and let them boil a little together.

The first is out of the anonymous 13th c. Andalusian cookbook (tr. Charles
Perry) in Cariadoc's cookbook collection v. 2, the second from Platina's
_De Honesta Voluptate_, 1475.

Elizabeth/Betty Cook


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