[Sca-cooks] Gesturtzte Eyer or Des Oeufs a la Falconner

[wheezul at canby.com]

> which my non-existent french (with a little help from free translation
> software) says is something about "take fresh eggs, take the jaunequc
> (yolk?), and take sugar about 1 oz to every two egs, and orange flower
> water and some prepared "d'ambre", then mix it all together, and form
> little balls like the yolks? of eggs, and then.. well that's beyond either
> my or the translation programs poor abilities...
>
> Hope this is what you were looking for...
>
> toodles, margaret

Actually my French is better than my German (which isn't saying much, I
realize :)!)

The copy/paste was a little off - and for sake of the email reader
programs like mine I took out the diacritical marks.

Des oeufs a la falconner, sont des oeufs frais dont on prend le jaune que
l'on delaye dans un plat, & on y mêle du sucre, a la proportion d'une
once pour deux oeufs, un peu d'eau de fleur d'orange & d'ambre prepare,
le tout étant bien mele ensemble, on le met sur un petit feu, pour
former de petites boules de la grosseur d'un jaune d'oeuf,
puis on verse da sucre au caramel sur chacune de ces boules.

Of the Falconner's Eggs, [they] are of fresh eggs where one takes the
yolks that are then laid on a plate, and one there mixes with sugar, of
the proportion of an ounce for 2 eggs, a little orange flower water and
amber prepared, [when] it is all well mixed together, on puts it on a low
flame, to form small balls of the size of an egg yolk, then one sprinkles
caramelized sugar over each of these balls.

It sounds sort of candy-like.

Katherine