SC - green onions and stuffed eggs questions

[Christi Rigby]

Oh and by the way, these eggs are super!  I was so glad I got to eat a
couple that weren't perfect enough to serve hee hee.

- -----Original Message-----
From: owner-sca-cooks at ansteorra.org
[mailto:owner-sca-cooks at ansteorra.org]On Behalf Of Anne-Marie Rousseau
Sent: Monday, January 31, 2000 11:45 PM
To: sca-cooks at ansteorra.org; SCA-Cooks maillist
Subject: Re: SC - green onions and stuffed eggs questions


hey all from Anne-Marie

Stefan sez:
>I am using Anne-Marie's redaction for one of my dishes this coming weekend.
yum! its always a hit here :)

>> 1. Eggs farced [la Varenne #1 p294]
>> Take sorrell, alone if you will, or with other herbs, wash and swing
them,
>> then mince them very small, and put between two dishes with fresh butter,
>> or passe them in the panne; after they are passed, soak and season them;
>> after your farce is sod, take some hard eggs, cut them into halfs, a
>> crosse, or in length, and take out the yolks, and mince them with your
>> farce, and after all is well mixed, stew them over the fire, and put to
it
>> a little nutmeg, and serve garnished with the whites of your eggs which
you
>> may make brown in the pan with brown butter.

>I have seen some recipes that call for only the white portion of green
>onions. When just the green onions are mention as here, does this mean
>the whole onion, green leaves and white bulb?

I tend to use pretty much just the white part with a bit of the green,
minced fairly finely. I find if I use too much green, its very woody, too
strong in flavor and doesnt work well. la varenne calls them "chibols", so
if you chose, you can use chives. Chives are pretty expensive, so I try to
cut costs by using the cheaper green onions, so I can afford the decent
balsamic vinegar and fresh sorrell.

>The directions say to add the egg yolks and stir until smooth. Mine still
>has little lumps of egg yolk. Is this normal? If not, what should I do next
>time?
It should be very smooth. Use a fork and you'll get all the lumps out.
Someone told me they did this in a food processor with great results, but I
havent tried it myself. yours is fine, lumpy doesnt really affect the taste.

>Anne-Marie, you serve these as stuffed-eggs. the phrase in the original
>message "and serve garnished with the whites of your eggs" makes me think
>more of chopping the whites up and sprinkling them on the yolk mixture.
>Is there a particular reason you chose to do these as stuffed eggs? This
>is what I am planning on doing since it then becomes the finger food I
>am wanting, but I'm curious.

I assume that they're stuffed based on the title in the original manuscript
"Eggs Farced". I would like to see the original french and see if that
phrase "garnished" could be interpreted differently...

>Lastly folks, how would you dice these greens? I mainly used kitchen shears
>to cut them into tiny pieces. I tried to use my chopper jar, but that
didn't
>work all that well as it seemed to mush them more than chop them. Lots of
>moisture.

I use my super spiffo 15th century replica knife :). Alternatly a good
chefs knife and a bit of elbow grease. The herbs should be pretty fine. I
tried using a nut grinder, but it didnt work at all :(

>Perhaps the food processor which I will be getting in the near future with
>money my mother gifted me with for this purpose will work for this? I am
>finding the chopping and dicing of vegetables for all these dishes to be
>pretty tedious.

the eggs arent bad since the only thing you need to mince is the herbs. I
put them all together on the cutting board and whack away. Takes seconds
with my good knife. I do it while the eggs are hardboiling.

Another tip...you need to take the egg/herb stuff off the stove when you
add the last of the butter. if the butter is at room temp, you can use it
to make the mixture nice and smooth. Add vinegar to taste, and if its too
thick. Dependign on the temp of the stove, etc, sometimes we need to fuss
with it a bit, adding more butter and/or balsamic vinegar to get it to the
right consistency and taste. Should be piquant, with a bit of herby
goodness :). the texture should be soft, but solid enough to pipe.

hope this helps some!!
- --AM




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