SC - coffe and tea at e

[LrdRas]

Hello to the list:
        There are several meat recipes in the 1607 Arte de Cozina that I've
been puzzling over for a few weeks now.  The recipes call for sauces to be
made with eggs, vinegar & sometimes drippings from the pan.  I have been a
bit reluctant to try these as I am afraid that I will either end up with
seasoned scrambled eggs, something resembling egg drop soup or perhaps a
curdled looking sauce.  Any suggestions for particular cooking techniques
are much appreciated.  Below are some excerpts the the cookbook.

                        Thanks,    Antoine
        
Book 1 Chap 6
       <Make hamburger patty like things with ground lamb, greens, spices &
eggs.  Bake the patties>  "Then being cooked, beat a pair of eggs with a
little vinegar & make a thick sauce  & then place it with the plates & cast
the sauce on top & serve it to the table>  Sounds like a sauce of raw eggs.
YUCK!!!

Book 1 Chap 9 
        <Make a meatloaf thingie with ground lamb, etc & bake>  "Beat an egg
or two, with the broth that leaves the roscon, casting other a little more,
& make it thick with it........& cast the broth on top.  And be warned that
while it is on the fire, stir it bit by bit, that it doesn't stick, & make
all of this & you may serve it."  At least this sauce appears to be cooked.  

Book 1 Chap 34
        <Roast a peacock in buttered parchment.  Make almond milk from
toasted nuts & degreased broth or water & strain it thru a cloth or a
strainer.>  "A little white wine & vinegar or orange juice or verjuice,
casting all this is a small earthen pot & 4 beaten eggs:  all of that in its
pot with a quarter pound of sugar:  cook it on a small fire, stirring it
always to one hand, until it is thickened & when you cast the eggs let the
broth be cold so that it does not curdle & cast this sauce on plates with
sugar & cinnamon on top.  Let it have a point of sourness & it is called
royal sauce."  Again, I am rather leary about uncooked eggs.  Won't all the
acid in the sauce cause the eggs to curdle besides?

Note:  There are many recipes for what appear to be casserole dishes.  They
call for minced meat to be cast into a casserole pan with greens & spices,
etc with beaten eggs put on top "to thicken it" & cooked with fire above &
below the pot.  In these recipes, it seems to me that the eggs are there to
bind the ingredients into a whole which can be sliced at the table, like a
modern casserole dish like tuna casserole.
Dan Gillespie
dangilsp at intrepid.net
Dan_Gillespie at usgs.gov
Martinsburg, West Virginia, USA 

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