SC - what to do with extra egg yolks

[Gaylin Walli]

So I'm sitting here looking at the plans for the Midrealm
Coronation feast and it suddenly occurs to me that I have
an eensy problem. I have these two pies I'm cooking for
the feast. They use egg whites. For one dish alone, I'll
have used 152 egg whites to be exact. 152.  From only
one of the dishes. A bit less from the other pie. Wow.

Now, by definition, 152+ egg whites are usually attached
to at least 152+ egg yolks (sometimes more, depending
on the vagaries of chicken genetics and the like, but
we don't really need to argue that right now). So my
question is this...

What the heck do I do with all the extra egg yolks?

I'm working almost exclusively from Platina. I'm trying
really hard to keep the feast in balance from what I know
about dishes to be served at which time during the feast
based on Platina's recommendations and what he says
and what I know about the humours.

The only idea I can come up with is to serve a saffron
sauce with the roasted veal in the second course. I
had planned to serve a walnut/almond-garlic sauce on
the side. I could serve the saffron sauce in place of or
in addition to this first sauce.

I thought briefly about buying egg whites only (an
expensive proposition, but an alternative) but one
of my staff members managed to get a promise of
some donated eggs and my theory is "if it's free, I can
find a use for it."

Can anyone come up with some other ideas that aren't
going to radically throw the feast off balance? Here's
the feast menu:

INTRODUCTION: Panis et moretum (Bread with Garlic
and Herbed Cheese Pate), Ova farcta (Stuffed Eggs),
Piorum et uvam nigram condimentum (Pears in
Dark Grape Sauce)

FIRST COURSE: Torta sambucea (Elderflower Cheese Pie),
Esicium ex Carne (Meatballs from Chicken with cheese
and spices), Esicium Romanum (Roman Noodles), Boletis
et Fungis (Mushrooms and Fungi).

INTERMISSION: Lactucis Conditis (Seasoned Lettuce)

SECOND COURSE: Torte Blitum (Spinach Pie), Pulpam
Romanam (Spitted and Roasted Veal with Spices), Alliatum
ex Luglande aut Amygdala (Walnut and Almond Garlic Sauce,
served on the side), Cepa sub cinere (Roasted Onions),
Lens et Hordeo (Lentils and Barley).

DESSERT: Nucubus Pineis Saccharo Conditi (Pine Nuts in
Sugar), Comedunt Anesum et Coriandrum Saccharo (Sugared
Anise and Coriander Seeds), Persico
(Peaches), Caseo (Aged Cheese).


Any help would be greatly appreciated. We still have time
before the feast...it's not being served until April 29th, but
I'd like to get this little pesky situation fixed.

Cheers,

Jasmine
Iasmin de Cordoba, gwalli at infoengine.com