SC - what to do with extra egg yolks

[Daniel Phelps]

>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 don't have a copy of Plantina yet but have you considered some sort of
posset type drink?  The one I have made is a sack posset out of Martha
Washington's Book of Cookery.  It used 14 egg yolks and seven egg whites, a
cup of sherry, sugar (sorry don't remember how much and I've mislaid the
book) a pint of heavy cream and half a nutmeg.  It's sort of a cooked egg
nog.  Great stuff served either blood warm (that's how it's described in the
recipe) or chilled.  Come to think of it isn't Zabaglione very much an
period Italian cousin of this but without the egg whites?    Alternatively
how about some sort of egg custard?  Does Plantina have anything like either
of these?

Epulario has a recipe "To make a kind of Leach" with 4 egg yolks, a 1/2 oz.
of Cinamon, 4 oz. sugar 2 oz Rosewater, 4 oz of orange juice beaten
togeather, and "boiled" presumedly cooked on the top of a stove like a
custard.  Epulario has a more complex recipe using egg yolks titled "To make
twelve messes of pottage of elder flowers"

Hope this helps.

Daniel Raoul
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