SC - Mead

[Chris Peters]

Thanks for the quick response!  I only ask permission to post it with the rest
of my recipes so people can see the ingredient list.  Let me know if this is ok.

meadhbh

Anne-Marie Rousseau wrote:

> I know I've posted it before, but here it is again.
> enjoy!
> oh, and of course if you choose to reprint it, please let me know, etc etc
> etc.
> If you need specific citation info, let me know as the footnotes dont
> transport well.
>
> --AM
>
> STUFFED EGGS: This version tastes very similar to the familiar modern
> deviled egg (sans paprika, of course). There is an earlier version in
> Epilario , but la Varenne updates it by omitting the very medieval sauce of
> vinegar and spices and using instead fresh herbs to flavor. These eggs
> travel well and are an easy and elegant potluck or tourney dish. Prepare
> the egg yolks and put into a zip lock bag, and put the halved egg whites
> into another. When you're ready to serve, snip off one corner of the bag
> with the yolk stuffing in it and fill the egg halves by squeezing the
> plastic bag like a pastry bag.
>
> 1. Eggs farced [la Varenne #1 p294]
> Take sorrell, alone if you will, or with other herbs, wash and swing them,
> then mince them very small, and put between two dishes with fresh butter,
> or passe them in the panne; after they are passed, soak and season them;
> after your farce is sod, take some hard eggs, cut them into halfs, a
> crosse, or in length, and take out the yolks, and mince them with your
> farce, and after all is well mixed, stew them over the fire, and put to it
> a little nutmeg, and serve garnished with the whites of your eggs which you
> may make brown in the pan with brown butter.
>
> Our version:
> 2T butter
> 1 T dill, minced
> 6 hardboiled eggs
> 2 green onions, minced
> 1 pinch salt
> 1 tsp fresh savory, minced
> 1 tsp fresh sorrell, minced
> 1 T balsamic vinegar
> pinch nutmeg
>
> Cut eggs in half longwise, and remove yolk. Sautee savory, sorell, green
> onion and dill in 1 T of the butter. Add the vinegar, salt, nutmeg and rest
> of the butter. Mix the egg yolks with the sauteed herb stuff, and stir over
> low heat till smooth and thick. Fill the egg white halves and serve. If you
> wish, you may fry the egg white halves in brown butter before filling, but
> we found that this makes them rubbery.
> Makes 12 filled egg halves, with some leftover stuffing goop. Oh darn.
>
> ----------
> > From: maddie teller-kook <meadhbh at io.com>
> > To: sca-cooks at Ansteorra.ORG
> > Subject: Re: SC - deviled eggs info source
> > Date: Sunday, May 10, 1998 8:37 AM
> >
> > Would love to see your 'deviled egg' recipe. I am doing an Antipasto for
> lunch
> > (along with an italian feast) next week. The eggs would be perfect for
> lunch.
> > I'll let you know how it turns out!
> >
> > Meadhbh
> >
> > Anne-Marie Rousseau wrote:
> >
> > > HI all from Anne-Marie
> > > re: stuffed/deviled eggs
> > > I know theres a version in Epilario, as well as one in la Varenne. Both
> are
> > > very reminicent of devilled eggs.
> > >
> > > --AM
> > >
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