SC - Green eggs and what? (was: Painful food related item)

[david friedman]

Back in early December, Brighid wrote:

[most of Dr. Suess parody omitted]

>So if you're a Jewish Dr. Seuss fan,
>But troubled by green eggs and ham.
>Let your friends in on the scoop:
>Green eggs taste best with chicken soup!
>
>- - -
>
>Turning this back to period food, I believe there are some medieval 
>recipes for
>herb omelettes and such that would fit the description of "green eggs".
>
>Brighid

How about:

Green Bruet of Eggs and Cheese
Menagier p. M-22

Take parsley and a little cheese and sage and a very small amount of 
saffron, moistened bread, and mix with water left from cooking peas, 
or stock, grind and strain: And have ground ginger mixed with wine, 
and put on to boil; then add cheese and eggs poached in water, and 
let it be a bright green. Item, some do not add bread, but instead of 
bread use bacon.

3 T parsley
1/2 oz cheese, grated
3 small leaves fresh sage
5 threads saffron
2 thin slices = 1.5 oz white bread
2 c pea stock or dilute chicken stock
1/8 t ginger
1 T white wine
1 3/4 oz cheese, grated
3 eggs

Soak bread in stock (either water left from cooking peas or 1/2 c 
canned chicken broth + 1 1/2 c water). Grind parsley, sage, and 
saffron in a mortar thoroughly; add 1/2 oz cheese and soaked bread 
and grind together. Strain through a strainer; if necessary, put back 
in mortar what didn't go through, grind again, and strain again. Mix 
wine and ginger, add to mixture, and bring to a boil over moderate 
heat; be careful that it does not stick to the bottom. Stir in the 
rest of the cheese; break eggs into soup, and continue to simmer 
until eggs are poached.
- -----------
It's really quite good, but it looks a bit odd: poached eggs in a 
thick green soup.

Elizabeth/Betty Cook
- -- 
David Friedman
Professor of Law
Santa Clara University
ddfr at best.com
http://www.daviddfriedman.com/