The Making of Stuffed Eggs
Prepared for [event name] on [date]
by [name]


Introduction
This entry is a re-creation of a recipe from An Anonymous Andalusian Cookbook (Andalusia, 13th c. - Charles Perry, trans.), entitled "The Making of Stuffed Eggs". [insert a brief description of dish here, possibly including any or all of the following: characteristics of the final dish, when or how it might have been served, and why you selected it]


The Source Recipe
The original text of the recipe is as follows:

The Making of Stuffed Eggs. Take as many eggs as you like, and boil them whole in hot water; put them in cold water and split them in half with a thread. Take the yolks aside and pound cilantro and put in onion juice, pepper and coriander, and beat all this together with murri, oil and salt and knead the yolks with this until it forms a dough. Then stuff the whites with this and fasten it together, insert a small stick into each egg, and sprinkle them with pepper, God willing.



Related Recipes
While interpreting this recipe, I also considered the following recipes that appear to be related:
[edit as appropriate - note that this section should be left out if no related recipes can be found]

Stuffed Eggs. Cook eggs, remove the shells and cut them in half. Remove the yolks, put together in a platter and throw on them cilantro, onion juice, spices and cinnamon; and it will become a paste with which you will stuff the eggs. Tie them with thread and hold them with a small stick. Dissolve some egg white and grease them with it along with a little saffron, and dust with fine flour and fry with fresh oil on an even fire, and when finished, sprinkle with chopped rue and serve. Make a sauce with the filling and sprinkle with spikenard and cinnamon, God willing. [An Anonymous Andalusian Cookbook]

Stuffed eggs. Boil them hard and put them in cold water. peel them and cut them through. Stuff the egg whites with stuffing. Take milk, tempered with beaten eggs. Stir in the [stuffed] eggs, then cook them lightly them in boiling fat. Coat them with molten sugar. [Wel ende edelike spijse]

To make stuffed eggs. Make to boil eggs hard, & cut them in two pieces: then take the yolks out of both sides, & chop very finely with parsley, marjoram, a little salt, & put therein the yolks of raw eggs, chop it well together: then refill the whites with this: afterwards frying them in butter, then make a little batter thereon, that is sweet & sour, & serve so. [Ouverture de Cuisine]

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. [Libro di cucina / Libro per cuoco]

[if desired and applicable, add notes here about significant commonalities or differences between the main recipe and any similar ones]


Materials
The original recipe calls for the following ingredients: [edit this list as appropriate]

eggs
yolks
onions
pepper
coriander
oil
salt


[if desired and applicable, add notes here about the ingredients - if any substitutions were made, explain why - also note what quantities were used for each ingredient and, if possible, why]


Procedure
[include a paragraph or two describing the steps taken in preparing the recipe - if applicable, describe any differences between the process in the original source and that used in the re-creation, along with the reason for the deviation]

[add any information about any necessary equipment - if applicable, note when the equipment differed from that used in the medieval period, and explain why the original wasn't used]


Bibliography

[Replace citations with those from books where appropriate and/or possible. Make sure any links work, and that the referenced text is presented accurately]

Searchable index of "An Anonymous Andalusian Cookbook". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?anony:161>. Accessed on October 23, 2019, 12:59 am.

Searchable index of "Wel ende edelike spijse". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?welen:39>. Accessed on October 23, 2019, 12:59 am.

Searchable index of "Ouverture de Cuisine". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?ouver:178>. Accessed on October 23, 2019, 12:59 am.

Searchable index of "Libro di cucina / Libro per cuoco". Medieval Cookery.
  <http://www.medievalcookery.com/search/display.html?libro:47>. Accessed on October 23, 2019, 12:59 am.




Home : Recipes : Menus : Search : Books : FAQ : Contact