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An Herbal Dish Or Two Of eggs

This is an excerpt from Le Menagier de Paris
(France, 1393 - Janet Hinson, trans.)
The original source can be found at David Friedman's website

An herbal dish or two of eggs. Take just two leaves of "coq", and of rue less than half that or none at all, for remember that it is strong and bitter: of celery, tansy, mint and sage, no more than four leaves of each or less: of sweet marjoram a little more, more fennel, and yet more parsley; but of the leaves of white beet and beet, violet leaves, spinach, lettuce, and mother-of-sage, in equal amounts so that altogether you have two good handfuls: clean and wash in cold water, then rinse and remove all the water, and grind up two pieces of ginger; then put your herbs through the mortar two or three times, along with the said ginger, and grind up together. And then take sixteen well-beaten eggs, both yolks and whites, and grind and stir in the mortar along with what is already there, then divide in two, and make two thick omelettes which will be fried in the following manner: first you will heat your frying-pan thoroughly with oil, butter, or some such grease as you like, and when it is nice and hot all over, especially towards the handle, mix and pour your eggs into the pan and turn often with a flipper, then throw on some good grated cheese; and remember that it is done this way because if you grind the cheese with the herbs and eggs, when you put it in the pan to cook, the cheese on the underside would stick to the pan; and similarly with a cheese omelette if you mix the cheese with the eggs. So for this reason put the eggs in the pan first, and put the cheese on top, and then bring the edge of the eggs over to cover: otherwise it will stick to the pan. And when your herbs are fried in the pan, you can give your herbal dish a square or round shape and eat it not too hot and not too cold.


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