SC - mushrooms

[david friedman]

Bien sure! (aka "but of course!").
Make lots...these are darn tasty little beasties.
- --AM

- ----------
> 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 9:52 AM
> 
> 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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