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The Making Of Stuffed eggs


This is an excerpt from An Anonymous Andalusian Cookbook
(Andalusia, 13th c. - Charles Perry, trans.)
The original source can be found at David Friedman's website

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.

autodoc



Other versions of this recipe:

Stuffed Eggs (An Anonymous Andalusian Cookbook)

Stuffed eggs (Wel ende edelike spijse)

To make stuffed eggs (Ouverture de Cuisine)

Stuffed eggs (Libro di cucina / Libro per cuoco)




Links to modern interpretations:


Euriol's Culinary Journey  

Andalusian Stuffed Eggs
Cassandra Baldassano
Euriol's Culinary Journey
http://www.medievalcuisine.com/Euriol/recipe-index/stuffed-eggs






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