[Sca-cooks] Camp cooking experiment a success
dailleurs at liripipe.com
Wed Mar 21 12:31:03 PDT 2007
heck, you can even do an approximation of herbolade in a boiling bag (that's the eggy cheesy herby
thing in le Menagier and Forme of Curye.
One Herbolace Or Two of Eggs (Menagier a Paris )
Take of dittany two leaves only, and of rue less than the half or naught, for know that it is
strong and bitter; of smallage, tansey, mint, and sage, of each some four leaves or less, for each
is strong; marjoram a little more, fennel more, parsley more still, but of porray, beets, violet
leaves, spinach, lettuces and clary, as much of the one as of the others, until you have two large
handfuls. Pick them over and wash them in cold water, then dry them of all the water, and bray two
heads of ginger, then put your
herbs into the mortar two or three times and bray them with the ginger. And then have sixteen eggs
well beaten together, yolks and whites, and bray and mix them in the mortar with the things
abovesaid, then divide it in two and make two thick omelettes, which you shall fry as followeth.
First you shall heat your frying pan very well with oil, butter or such other fat as you will, and
when it is very hot all over and especially towards the handle, mingle and spread your eggs over
the pan and turn them often over and over with a flat palette, then cast good grated cheese on the
top, and know that it is so done, because if you grate cheese with the herbs and eggs, when you
come to fry your omelette, the cheese at the bottom will stick to the pan, and thus it befals with
an egg omelette if you mix the eggs with the cheese. Wherefore you should first put the eggs in
the pan, and put the cheese on the top, and then cover the edges with eggs, and otherwise it will
cling to the pan. And when your herbs be cooked in the pan, cut your herbolace into a round or
square and eat it not too hot nor too cold.
Erbolat (Forme of Curye )
Take persel, myntes, saverey and sauge, tansey, verveyn, clarry, rewe, ditayn, fenel, southrenwode;
hewe hem and grince hem slale. Medle hem up with aryen. Do buttur in a trap, and do the fars
therto, and bake it and messe forth.
1 lb bag irradiated, mixed interesting salad greens (spinach, arugula, etc)
minced fresh parsley, sage, savory, marjoram, a touch of mint, fennel, or whatever fresh herbs you
can find. About one handfuls worth when its all in a pile (go easy on the mint).
1 small slice fresh ginger
2 T butter or olive oil
16 eggs, beaten
2 cups shredded cheese
optional modern addition: a bit of minced garlic or onion
In a large bowl, pound the ginger till the juice gets out. Fish out the stringy bits if desired.
Add the greens and herbs and pound until slightly wilted. Melt the butter in a large deep pot
with the garlic if you wished it. Add the greens, then the beaten eggs. Stir till blended. When the
eggs are about set, add the cheese. Donât stir, but cover and let cook until the cheese is melted.
BOILING BAG VERSION:
sautee the greens in a bit of olive oil or butter with the ginger (minced). let cool.
beat the eggs
put into boiling bags, about 2-3 eggs worth, plus some greens, plus some grated cheese. squish out
the air and seal.
not advisable to freeze, but to cook, just toss the bags into boiling water. squish once ina while
to make sure its cooked.
More information about the Sca-cooks