e: SC -Gentle education, was Help thinking up a class...

[cassie]

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Gedney, Jeff wrote:
> 
> SPOON TEASE!!!
> I am addicted to devilled eggs!
> Please post the Andalusian Stuffed Eggs recipe!
> 
> Brandu

Well I've been called a "Tease" many a time, but let me never be
called a "Spoon Tease". However, I guess I must be since I read this
list at work and all my recipes are at home :)

So here is my documentation on the Andalusian Stuffed Eggs:


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Stuffed Eggs

This recipe for stuffed Eggs comes from An Anonymous Andalusian Cookbook of the 
Thirteenth Century, which has only the english translation of the recipes;.  They taste very 
similar to a deviled egg. I entered this recipe for the Silver Spoon, Spring Investiture A.S. 
XXXII. The amount of herbs and spices I use make this recipe mild, increase these 
ingredients according to your own taste.

Translation of Original Recipe:

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.

Redaction:

8 eggs
1/4 tsp. cilantro
2 tsp. onion juice
1/8 tsp. pepper
1/4 tsp. Murri and pinch of salt
   or 1/4 tsp. salt
2.5 Tbs. oil

Cook eggs, split and remove yolks. Combine yolks with remaining ingredients. Stuff egg 
white with yolk mixture. Place egg whites together, secure with toothpick, sprinkle with 
pepper.

Special Notes:

Although the original recipe give no number of eggs to cook, I choose to redact the recipe 
for 8 eggs because the measurements for the other ingredients are common.

Murri is a salty sauce that is brewed, not unlike soy sauce or Worcestershire sauce. From 
the recipes noted in the An Anonymous Andalusian Cookbook of the 13th Century, it 
appears that Murri is nearly as commonly used as soy sauce is in Chinese cuisine. A quick 
recipe for Murri can be found in A Miscelleny (6th edition), by David Friedman and 
Elizabeth Cook. This recipe calls for quinces, which are sometimes difficult to find 
depending on the time of year. If you have a chance to make murri, you should have plenty 
of it for several other recipes.  However, if you are not able are inclined to make the murri, 
I recommend to substitute a 1/4 tsp. salt for the 1/4 tsp. Murri and pinch of salt. I don't 
find the substitution detracts from the dish due to the strong flavors of the onion juice and 
cilantro.

Source: An Anonymous Andalusian Cookbook of the 13th Century, a translation by 
Charles Perry found in A Collection of Medieval and Renaissance Recipes, edited by David 
Friedman and Elisabeth Cook.


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