[Sca-cooks] Omelette for Harlots & Ruffians

[Stefan li Rous]

Iyad asked:
> And speaking of orange -- did I dream the Omelette for Harlots &
> Ruffians?  I can't seem to find it anywhere.  Basically scrambled egg
> with orange juice.  Seemed there was some question as to the egg
> setting properly & that it might make good custardy tartlets.

Nope, not a dream. From the eggs-msg file in the Florilegium:
> Date: Fri, 17 Sep 1999 17:40:49 +1000
> From: "Susan P Laing" <Susan.P.Laing at mainroads.qld.gov.au>
> Subject: SC - Orange Omelette - original recipe
>
> Sic fac fritatem de pomeranciis
>
> Recipe ova percussa, cum pomeranciis ad libitum tuum, et extrahe inde sucum, et
> mitte ad illa ova cum zucaro; post reipe oleum olive, vel segimine, et fac
> califieri in patella, et mitte illa ova intus.  Et erit pro ruffianis et
> leccatricibus
>
> Orange Omelette for Harlots and Ruffians (translated by Redon et al "The
> Medieval Kitchen)
>
> 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 braken harlots

> Date: Wed, 22 Mar 2000 08:30:15 -0700
> From: Ronda Del Boccio <serian at uswest.net>
> Subject: Re: SC -  omelette for Ruffians & Harlots
>
> I tried a new recipe yesterday from _The Medieval Kitchen_. It's a recipe titled as above.  It comes out rather creamy,somewhere between the consistency of an omelette andcustard, and is most aromatic while cooking.  Sort of like having eggs and orange juice all at once, and actually quite tasty.   I followed the suggestion of the authors and usedlemon and orange.
>
> Serian

--
THLord Stefan li Rous    Barony of Bryn Gwlad    Kingdom of Ansteorra
   Mark S. Harris            Austin, Texas          stefan at texas.net
**** See Stefan's Florilegium files at:  http://www.florilegium.org ****