[Sca-cooks] Fadalat: Stuffed Eggs

Anne-Marie Rousseau 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.

Our version:
2T 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
pinch nutmeg

Cut eggs in half longwise, and remove yolk. Sauté 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 
sautéed 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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