[Sca-cooks] Quail eggs in gelatin?

[Gretchen R Beck]

An article on the Two 15th C Cookery Books in the 1990 Oxford Symposium on Food suggests that eggs may not be part of the equation, but rather jelly of some sort molded in egg shells:

https://books.google.com/books?id=XseXnb98h90C&pg=PA147&dq=eyroun+engele&hl=en&sa=X&ei=LcljVcuOLYeNsAWUl4CoAw&ved=0CCgQ6AEwAg#v=onepage&q=eyroun%20engele&f=false

toodles, margaret
________________________________________
From: Sca-cooks [sca-cooks-bounces+grm+=andrew.cmu.edu at lists.ansteorra.org] on behalf of Alexander Clark [alexbclark8 at gmail.com]
Sent: Monday, May 25, 2015 7:49 PM
To: sca-cooks at lists.ansteorra.org
Subject: [Sca-cooks] Quail eggs in gelatin?

Any ideas what might have gone into the "eyroun engele" in the coronation
menu of Henry IV?  I'm reading it as "en gele" = in gelatin, and guessing
that quail eggs might be the right kind to put in a royal nibble near the
end of a big feast, but beyond that I don't know any period recipes that
come close to saying how to make this and what ingredients to use.

--
Henry/Alex
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