SC - Roast Eggs in Lent

[Marilyn Traber]

i would figure to add the eggs to the almond milk to make a custard flavored
with the rest of the goodies, pour it back in the shell, seal the hole with
something like a piece of dough or parchement and then cook to make hard boiled
eggs faked with custard as a warner. margali


> A friend and I are working on a recipe from the Noble Book of Cookery for
> Roast Eggs in Lent. The basics (from my notes) are to blow out the eggs, wash
> the shells, then take thick milk of  almonds, heat to the boiling point, put
> in a cloth and strain it, let the water drain out. Put to it (we assumed the
> solids) berme, white sugar, ginger, cinnamon and color with saffron.  Roast
> the eggs and serve.
>
> It took us awhile to figure out what "berme" was.  We found several
> definitions for "barm" so we are assuming this may be the same.  Since barm is
> the yeast that floats to the top, we were wondering
> why it would be used.  Is it a flavoring or a binding agent or both?  If
> we can't find any barm, is there anything that would be a reasonable
> substitute?  One of the brewers here is going to start a batch of ale for us
> to have the barm so we'll be able to experiment.
> Clare Elena



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