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

[wheezul at canby.com]

The same book has a sizable entry on ambre.  Perhaps it could refer to
ambergris, or, alternately the spice entry where it is identified as salix
amerina, but only used in Lyon.  However there is a verb 'ambrer' which
remarks that ambergris is added to hypocras.  I suspect it is ambergris.

Then entry:
http://books.google.com/books?id=KIQ-AAAAcAAJ&pg=PT177&dq=Dictionnaire+universel+fran%C3%A7ois+et+latin,+contenant+la+signification+%22ambre%22&hl=en&ei=D1pcTZfbO4y6sAOPm836AQ&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCcQ6AEwAA#v=onepage&q&f=false

Katherine
>
> My French is totally non-existent.  But I'm curious - would it really be
> amber?  Or could the term refer in general to crystalized tree sap and
> imply gum arabic or gum trag instead?  It might help hold shape that way.
> Just an idle wondering on my part....
> Femke
>
>>
>> Actually my French is better than my German (which isn't saying much, I
>> realize :)!)
>>
>
>>
>> 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
>>
>>
>
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