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[margali]

I will check the floregelium real quick -
Orange Omelette for Harlots and Ruffians
How to make an orange omelette

Take eggs and break them, with oranges, as many as you like; squeeze
their
juice and add to it the eggs with sugar; then take olive oil or fat, and
heat
it in the pan and add the eggs. This was for ruffians and brazen
harlots.

Johannes Bockenheim (or Buckehen) was cook to Pope Martin V and in the
1430s
wrote a brief but highly original cookbook recently edited by Bruno
Laurioux
(see bibliography). This German, who lived at Rome, wrote as a
professional,
with telegraphic terseness and little detail; yet he was careful to
specify
the destined consumer of each recipe, pigeon-holed by social class--from

prostitutes to princes--or by nationality: Italian, French, German from
any
of various provinces, and so forth.
   We cannot see why this omelette, which contains no meat and no
seasoning
other than sugar, should be particularly well suited to debauchees.
Surely,
it is flesh (further fired by spices) that enflames the flesh. This
omelette
can be safely tasted without running the risk of moral turpitude.
   Since medieval oranges were bitter, we suggest a blend of oranges and

lemons. The sugar and the acidity of the juice prevent the eggs from
completely setting, so this is more of a custardy cream that makes an
unusual
and very pleasant dessert.

6 eggs
2 oranges
1 lemon
2 tablespoons sugar
2 tablespoons olive oil
salt

Juice the oranges and the lemon.
Beat the eggs,
Add the juice, the sugar, and salt to taste,
cook the omelette in olive oil. Serve warm.


there you go! This was from Phillipa Seton, 3/22/00
margali
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MarilynTraber at FictionForest.com
HTTP://WWW.FictionForest.com
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