SC - Roast Eggs in Lent

[Kerri L Geppert]

I hadn't thought about using the blown out eggs in the mix.  We were
discussing that it
seemed like a waste to not use them.  One question though,  is if it was
Lent, would eggs
be allowed for eating? 
Clare
P.S. What is warner?

On Tue, 03 Nov 1998 13:37:18 -0500 Marilyn Traber <margali at 99main.com>
writes:
>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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