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

Holly Stockley hollyvandenberg at hotmail.com
Wed Feb 16 15:08:06 PST 2011


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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