[Sca-cooks] Gestürtzte Eyer or Des Oeufs à la Falconner

[Gretchen Beck]

--On Wednesday, February 16, 2011 3:46 PM -0500 Sharon Palmer 
<ranvaig at columbus.rr.com> wrote:

> I am translating a Rumpolt recipe for "Gestürtzte Eyer"  The Grimm
> dictionary says that this is "Des Oeufs à la Falconner", but I can't
> find anything about that.  Has anyone ever heard of it?
> Ranvaig
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Dictionnaire universel francois et latin  (1721 - over on google books) 
says:
<http://books.google.com/books?id=toQ-AAAAcAAJ&pg=PT776&dq=%22Oeufs+%C3%A0+la+Falconner%22&hl=en&ei=-jxcTeWKGcL3gAfQzdHnDA&sa=X&oi=book_result&ct=result&resnum=1&ved=0CCkQ6AEwAA#v=onepage&q&f=false>


Des œufs à la falconner , sont des œufs frais dont on prend le jaûnequc 
l'on délaye dans un plat, & on y mêle du sucre , à la proportion d'une 
once pour deux œufs , un peu d'eau de fleur d'orange & d'ambre préparé , 
le tout étant bien mélé ensemble, on le met sur un petit seu, pour 
former (sormer?) de petites boules de la froffeur d'un jaûne d'{oe}uf, 
puis on v~erfe da sucre au caramel sur châcune de ces boules.

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