Recipe by Daniel Myers
A medieval version of deviled eggs.
8 eggs, hard boiled
1 eggs, uncooked
1/4 cup cheese (mozzarella)
1 tsp. marjoram
1/2 tsp. parsley
1/2 tsp. salt
Peel hard boiled eggs and cut in half. Take out the yolkes and mix with raw eggs, cheese, marjoram, parsley, salt, and saffron. Place yolk mixture back into egg whites, pin egg halves back together with a toothpick, and bake in a greased pan at 350° until cooked through - about 20 minutes. Sprinkle with sugar and serve.
Source [Libro di cucina / Libro per cuoco, L. Smithson (trans.)]: XLVII - Stuffed eggs. If you want to make stuffed eggs, take the eggs and put to boil and make that they are good hard and when they are cooked take them out and put in cold water and peel and cut in half and pull out the yolks and take cheese fat the most that you can that is good and sweet and good herbs that you have well peeled and well washed and beat (to a paste) in the mortar. When they are well mashed, take the egg yolks and cheese and the spices and put in the mortar with the good herbs together and make a paste and temper with raw eggs and make that it is good and put a frying pan over the fire, and take the halves of eggs that you have and stuff with this paste and put to cook. When they are cooked pull off and powder with sugar and put them hot to the table and if you want to make relish, take etc.
Source [De Honesta Voluptate (Platina book 9)]: Cook fresh eggs for a long time so that they are hard, then take the egg from the shell and split it through the middle, so as not to lose any of the white. After you have taken out the yolk, grind up part of it with good cheese, aged as well as fresh, and raisins; save the other part to color the dish. Likewise add a little finely chopped parsley, marjoram and mint. There are those who also put in two or more egg whites, along with some spices. With this mixture fill the whites of the eggs and when they are stuffed, fry them over a gentle flame, in oil. When they are fried, make a sauce from the rest of the yolks and raisins ground together, and when you have moistened them in verjuice and must, add ginger, clove, and cinnamon and pour over the eggs and let them boil a little together.
Source [Liber de Couina (Medieval Kitchen #118)]: Eggs: to prepare for stuffing. To make stuffed eggs, cut each one in half when it has been well cooked and [is] thus hard. Then remove the yolk and take marjoram, saffron, and cloves and mix with the yolks of those eggs; and mash it thoroughly, adding a little cheese. For each eight eggs, add one raw egg. This done, fill the egg whites with this mixture. And fry in good pork fat, and eat with verjuice.
Published: February 14, 2005
© Copyright 2017 Medieval Cookery