SC - Dames

[Mordonnade]

Stefan asks about uses for hardboiled egg whites....
According to my reading, they were used as a garnish in Elizabethan
cooking, as well as later.

- --Anne-Marie

- ----------
> From: Stefan li Rous <stefan at texas.net>
> To: sca-cooks at Ansteorra.ORG
> Subject: SC - uses for hardboiled egg whites
> Date: Monday, January 05, 1998 1:03 PM
> 
> Yesterday for an event with a potluck feast I prepared some sage sauce to
> go with the ham that the event hosts were providing. The original recipe
> was from *Two Fifteenth-century Cookery Books 1430-1450, England and
France*
> and I used Siobhan Medhbh redaction in her *Traveling Dyshes* book.
> 
> Anyway, I now have eight hardboiled egg whites that I would like to use
up
> since the recipe only called for hardboiled egg yolks. Does anyone have
> any suggestions, either modern or period, although I would prefer the
latter.
> 
> I've glanced through several of my medieval cookbooks, but they are
indexed
> by resulting recipe type, not food contents.
> 
> I guess I could always chop them up and use them in salads. *The Joy of
> Cooking* says they will keep a week or two. I also want to thank those on
> this list for suggesting this cookbook a while back. It seems my
mother-in-law
> gave each of her son-in-laws a copy of this book for Christmas. And when
I
> wasn't sure how to hardboil an egg for this recipe, I knew to look it up
> in this book thanks to the discussions here. I told you I was a newbie
cook!
> 
> Stefan li Rous
> stefan at texas.net
>
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