[Sca-cooks] Scrambled eggs

[JIMCHEVAL at aol.com]

There seem to have been a wealth of methods unknown to us today:
 
"Without even mentioning other dishes, can one say in how many ways eggs  
are transformed and tormented; what passion is put into turning them over,  
denaturing them, liquefying them, hardening them and reducing them? They are  
served fried, roasted, stuffed, scrambled; care is taken to give food an  
agreeable appearance, in order to please the view as much as taste; and  
curiosity is not yet satisfied when the stomach vigorously signals that it is  
full."
St. Bernard of Clairvaux (1090-1153)
 
 
If you take the meat out of the Enseignemenz' recipe for Faux Grenon ("Fake 
 Mustache"), you have something very scrambled-eggish:

"Fake grenon
If  you want to make fake grenon, take the liver and the gizzards, slice 
them up  fine; crush up bread and mix it with bouillon and set it to boil; and 
after put  in beaten egg yolks, and saffron mixed with wine, and then 
simmer and add milk,  and chop the meat up in fat; and boil it, stirring 
constantly, and then put in  the eggs and the saffron. And set out in bowls, and put 
powdered cinnamon,  ginger, and clove on it."
 
Taillevent's mustard soup recipe could be adapted as well:
 
"To Make Mustard Soup
 
For a fish day, fry eggs in oil or butter, and then use pure mustard,  
cinnamon, ginger, assorted spices such as cloves and seed, and sweeten  
moderately. Strain it all together and boil in a pot, and infuse it with  verjuice. 
Salt to taste, and put the broth apart."
 
Or instead of spitting these eggs, you could scramble them with the same  
flavorings:

"Eggs Roasted On The Spit
 
To roast stuffed eggs on the spit, make a small hole in the end of each  
egg, and take out what is inside. Then take sage, marjoram, pennyroyal, mint 
and  all other good herbs, and chop them up finely. Fry in butter, and the 
eggs, and  put on a plank and chop them up finely. Add in ginger, saffron and 
sugar. Then  put the stuffing in the egg shells. Take small, very fine 
skewers. Put a dozen  eggs on each skewer, and set on the grill over a low fire."
 
This sauce is said to be good on fried eggs; it would probably work with  
scrambled as well:

"Sauce With Must
 
To make sauce with must, remove grapes from the bunch and crush up in a  
frying pan, and boil on the fire seven or eight minutes. Put in a very little  
red Burgundy wine, with enough grapes, and strain it all through cloth. For 
four  servings, take two ounces of true cinnamon, two ounces of sugar, a 
half ounce of  ginger, and strain it all through the cloth, except the  sugar."

Personally, I'd still go for pepper and cumin. With, maybe, a  little Asian 
fish sauce, since the Franks still used garum.


Jim Chevallier
www.chezjim.com

A History of Coffee and  Other Refreshments in Early Modern France 
by Pierre Le Grand d'Aussy  

In a message dated 3/30/2013 1:12:35 P.M. Pacific Daylight Time,  
johnnae at mac.com writes:
You might consider a mix of different grinds of black  and white pepper and 
a couple of salts.

Johnnae

> Stefan  wrote:
> 
>> I like these ideas of adding a medieval  spice  mix to even modern food
>> items. I'll have to consider it. What   medieval spice mix would folks
>> recommend for scrambled eggs?
>  

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