[Sca-cooks] Fadalat: Stuffed Eggs
dailleurs at liripipe.com
Thu Sep 6 11:25:37 PDT 2007
hey all from Anne-Marie
on stuffed eggs..
dont forget my personal favorite in La Varenne...
from my Complete Anachronist and Feudal Gourmet cookbooks:
This recipe tastes very similar to the familiar modern deviled egg (sans the New World spice
paprika, of course). There is an earlier version in Epulario , but la Varenne updates it by
omitting Epulario's very medieval sauce of vinegar and spices and using instead fresh herbs to
flavor the filling. These eggs travel well and are an easy and elegant potluck or tourney dish.
Prepare the egg yolks and put the goo into a zip lock bag, and put the halved egg whites into
another. When you're ready to serve, snip off one corner of the bag with the yolk stuffing in it
and fill the egg halves by squeezing the plastic bag like a pastry bag.
1. Eggs farced [V1 p294]
Take sorrell, alone if you will, or with other herbs, wash and swing them, then mince them very
small, and put between two dishes with fresh butter, or passe them in the panne; after they are
passed, soak and season them; after your farce is sod, take some hard eggs, cut them into halfs, a
crosse, or in length, and take out the yolks, and mince them with your farce, and after all is well
mixed, stew them over the fire, and put to it a little nutmeg, and serve garnished with the whites
of your eggs which you may make brown in the pan with brown butter.
1 T dill, minced
6 hard-boiled eggs
2 green onions, minced
1 pinch salt
1 tsp. fresh savory, minced
1 tsp. fresh sorrell, minced
1 T balsamic vinegar
Cut eggs in half longwise, and remove yolk. SautÃ© savory, sorrel, green onion and dill in 1 T of
the butter. Add the vinegar, salt, nutmeg and rest of the butter. Mix the egg yolks with the
sautÃ©ed herb stuff, and stir over low heat till smooth and thick. Fill the egg white halves and
serve. If you wish, you may fry the egg white halves in brown butter before filling, but we found
that this makes them rubbery.
Makes 12 filled egg halves, with some leftover stuffing goop. Oh darn.
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