e: SC -Gentle education, was Help thinking up a class...
cassie
cassie at sally.nas.nasa.gov
Wed May 6 12:51:58 PDT 1998
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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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Cassandra Baldassano cassie at nas.nasa.gov
Sterling Software (650) 604-6007 or (800) 331-8737 x6007
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Of all the things I've lost, I miss my mind the most.
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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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