SC - OT My software doesn't like Alys K!

[Philip & Susan Troy]

Alex Clark writes:

"A dimly half-remembered idea from a period cookbook:

Mostly fill blown eggs with starch-thickened almond milk. Then put a "yolk"
in the middle made from some thicker almond product with saffron. I think
these were roasted after being assembled."

Here is my version.  I have chosen to use modern food coloring instead of 
saffron and cinnamon, mostly for convenience, but using those spices would be 
simple enough.

EYROUN IN LENTYN
Almond Paste "Eggs"

Take Eyroun, & blow owt (th)at ys with-ynne atte o(th)er ende; (th)an waysshe 
(th)e schulle clene in warme Water; (th)an take gode mylke of Almaundys, & 
sette it on (th)e fyre; (th)an take a fayre canvas, & pore (th)e mylke 
(th)er-on, & lat renne owt (th)e water; (th)en take it owt on (th)e clo(th)e, 
& gader it to-gedere with a platere; (th)en putte sugre y-now (th)er-to; 
(th)an take (th)e halvyndele, & colour it with Safroun, a lytil, & do 
(th)er-to pouder Canelle; (th)an take & do of (th)e whyte in the ne(th)er 
ende of (th)e schulle, & in (th)e myddel (th)e (y)olk, & fylle it vppe with 
(th)e whyte; but no(gh)t to fulle, for goyng ouer; (th)an sette it in (th)e 
fyre & roste it, & serue f[orth].
Harleian MS 279

1 C blanched almonds
2 1/2 C water
1 C sugar
1/4 tsp salt
6 large eggs
Yellow food coloring

1.  Grind blanched almonds to a fine paste in a blender or food processor, 
adding about half a cup of water, a tablespoon at a time, during grinding.  
You might want to grind the almonds in two or three batches.

2.  In a saucepan, combine almond paste with the remaining two cups of water, 
sugar, and salt, stirring to blend smooth.  Bring to a boil, reduce heat, and 
simmer, stirring frequently, for about ten minutes. 

3.  Pour and scrape the mixture onto a large, clean white cloth, such as a 
dinner napkin or tea towel, laid on a large plate or cookie sheet.  Spread 
the mixture out and let it cool.  Then gather up the cloth by the corners, 
and gently wring it out over a cup or bowl.  Tie the cloth up like a bag, and 
hang up the mixture in the cloth over a cup or bowl for at least three hours.

4.  Separate out one third of the almond cream, and put it into a separate 
bowl. Stir in yellow food coloring a few drops at a time until it is the 
color of egg yolk.

5.  Carefully poke holes into both ends of the eggs, a large hole at the wide 
end, and a pin hole at the narrow.  Holding each egg over a bowl, blow 
through the pin hole, blowing out the yolk and the white into the bowl.  You 
may refrigerate the yolks and whites for later use.  Rinse out the empty egg 
shells with warm water.

6.  Using a pastry tube with a wide nozzle, pipe one third of the plain 
almond cream into each egg shell.  Using a clean chop stick, or other clean, 
blunt stick, tamp the cream down and pack it against the sides of the shell.  
Then pipe in yellow cream, and tamp it down.  Pipe in the remaining cream and 
tamp it down.  Leave about a quarter of an inch space near the open end.

7.  Preheat oven to 350°.

8.  Place the filled egg shells on a rack in a roasting pan, and bake them 
for ten minutes to dry out the almond cream a little.  Remove them from the 
oven, wipe off any drips that may have occurred, cool, and serve.

Serves six to twelve. 

Rudd Rayfield
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