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Stuffed eggs

This is an excerpt from An Anonymous Tuscan Cookery Book
(Italy, ~1400 - Ariane Helou, trans.)
The original source can be found at Ariane Helou's website

Stuffed eggs. Take eggs, boil them and peel them, and cut each one in half, and take out the yolk; and taking marjoram, saffron and cloves, mix them with said egg yolks, and pound them well, adding grated cheese: and for every eight eggs dilute with one raw egg; and when this is done, from this sauce fill the gaps in the eggs and fry them in good lard; and eat, adding to it the sauce called French verjuice. Fried, roasted, and beaten eggs are so well known that nothing need be said about them.


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