[Sca-cooks] Eggs in Mustard Sauce

Elaine Koogler kiridono at gmail.com
Mon Aug 30 10:20:03 PDT 2010


I think I'd stay with the original...firstly, we know it's a redaction of a
period recipe...I may have the original if you'd like.  Secondly, by doing
it the first way, you will make it so that the increasing numbers of us who
have diabetes would be able to eat it.  So much of what's served at SCA
feasts is off limits for us.

Kiri

On Mon, Aug 30, 2010 at 12:59 PM, Kerri Martinsen <kerri.martinsen at gmail.com
> wrote:

> I was originally going to use this (Stewpot recipe gallery by Tatiana
> Sokolova & Arwen Southernwood- Sodde Egges)
>
> 2 doz eggs
> 1 8oz jar wole grain mustard
> 1 8oz bottle vinegar
> 3 sticks butter
> s&pepper
>
> But then I found this that looks yummier than just vinegar & butter:
>
> Eggs in Mustard Sauce
> From the Food From Germany Recipe Exchange at www.Food From Germany
>
> Ingredients
> 2 Tablespoons butter
> 2 heaped tablespoons all-purpose flour
> 2 cups bouillon
> juice of one lemon
> 1 –2 tablespoons German prepared mustard (to taste)
> 1 teaspoon sugar
> 1 tablespoon table cream
> salt and pepper to taste
> 8 fresh eggs
>
> I'm going to taste test tonight I think.
>
> Vitha
>
> On Mon, Aug 30, 2010 at 12:37 PM, Euriol of Lothian <euriol at yahoo.com>
> wrote:
> > Which source for this recipe did you choose that you are having a crisis
> over?
> >
> > Could you post the original and/or a translation of that?
> >
> >  Euriol
> >
> >
> >
> > ----- Original Message ----
> > From: Kerri Martinsen <kerri.martinsen at gmail.com>
> > To: Cooks within the SCA <sca-cooks at lists.ansteorra.org>
> > Sent: Mon, August 30, 2010 12:02:28 PM
> > Subject: [Sca-cooks] Eggs in Mustard Sauce
> >
> > I'm having a crisis of faith over a chosen recipe for Eggs in Mustard
> > sauce. Generally hard boiled eggs with a hot mustard/butter/etc sauce
> > over it.
> >
> > What have you done?
> > I'm curious about the differences.
> >
> > Vitha
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> >
> >
> >
> >
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