SC - FW: Poaching Eggs

[Daniel Phelps]

Margarite asks:
> Is the poaching method of preparing eggs Period? I would appreciate
> recipes. I couldn't find anything on this in the Floregium. Thanks in
> advance,

According to "The Medieval Kitchen" by Redon, Sabban, Serventi, poached
eggs are period, appearing in "Le Menagier de Paris" and "Le Viandier de
Taillevent". Two recipes call for poaching in oil, one for poaching in
water. I'm not including the redactions, although if anyone asks, i can
send them...


**p. 179 - Civet of Eggs (Civé d'oeufs, from "Le Menagier de Paris", recipe
174)

Poach some eggs in oi, then take onions, cut into circles and cooked, and
fry them in oil, then boil them in wine, verjus, and vinegar, and boil
everything together; then put three or four eggs in each bowl and pour the
brouet over; it should not be thick.

[The complete redaction considers the eggs to be fried sunnyside up and the
topping to be "ruby-red onion 'jam'"]


**p. 180 - Sippets in mustard (Soup en moustarde, from "Le Viandier de
Taillevent", Bibliotèque Nationale de France, ed. Scully, recipe 150)

Take eggs, poached whole in oil without their shells, then take some of
that oil, wine, water, and onions fried in oil, all boiled together; take
slices of bread browned on the grill, then cut them into square pieces and
put them to boil with the other ingredients; then remove the broth and dry
your sippets of bread, then put it on a platter; then add mustard to your
broth and boil; then put the sippets into your bowls and pour it over.

[what happens to the eggs isn't exactly clear from the above. The redaction
sets an egg fried sunnyside up on each slice of bread and tops with mustard
sauce]


**p. 182 - Thickened cow's milk (Lait de vache lyé, from "Le Menagier de
Paris", recipe 175)

Take best-quality milk...;bring it to the boil then remove from the fire;
then put through a sieve many egg yolks, their filaments removed, and then
crush a knob of ginger and some saffron and add them; and keep warm near
the fire; then take eggs poached in water and put two ro three poached eggs
in each bowl and pour the milk over them.
[i edited out a comment that referred the reader to another recipe for
comments on milk]


"The Medieval Kitchen" includes the original recipes in French - if anyone
wants, i can send them too.

Happy poaching,
Anahita Gaouri bint-Karim al-Fassi


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