[Sca-cooks] An embarrassment of riches...

[Volker Bach]

Am Mittwoch, 19. April 2006 07:45 schrieb Judith L. Smith Adams:
> Somebody brought hard-boiled eggs in mustard sauce to a potluck feast last
> fall - a period dish, I am told, but my informant wasn't the cook.  There
> are lots of recipes out there for mustard sauce, in-period and out, but
> does anybody have a particularly fine one in their repertoire??
>
>   Judith

I'm partial to this one:

Mustard Eggs

>From Marx Rumpoldt

Nim Eyer / die hart gesotten / unnd sauber geschelt seyn / schneidt sie 
viertel weiss / oder rundt unnd dünn. Nimm Butter in ein Pfannen / mach sie 
heiß / und wirff die harten Eyer darein / rößt sie wol in der Butter / und 
versaltz sie nicht / thu sauren Senff / der mit Essig angemacht ist darein / 
wirffs zwey oder dreymal mit dem Senff umb in der Pfannen / gibs warm auff 
ein Tisch / so ist es gut und wolgeschmack

Take eggs that are boiled hard and shelled cleanly, quarter them or slice them 
thin. Heat butter in a pan, place the eggs in it and fry them. Do not 
oversalt. Add sour mustard that is made with vinegar, stir it around two or 
three times in the pan and serve it hot. That is good and tasty.

Redaction:

5 hard-boiled eggs
1 tbsp butter
3-4 tbsp mild mustard vinegar

Shell and quarter or slice the eggs. Heat the butter in a pan and fry the eggs 
briefly, adding the mustard once they are warmed through. Stir them 
vigorously until coated fairly evenly, then serve immediately, piping hot.

Went over well at one of our revels

Giano


	

	
		
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