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To Make May eggs


This is an excerpt from Ouverture de Cuisine
(France, 1604 - Daniel Myers, trans.)
The original source can be found at MedievalCookery.com

To make May eggs. Take eggs, & put them to boil that they will be soft: then make an hole in the egg at both sides with a point or skewer of wood, that the hole is for putting a pea therein: then blow the yolks out, & chop parsley very finely, & mix it with the egg yolks, a little salt & pepper therein, & put again an egg yolk or two, or more, & refill the eggs with the point of a knife thereon, that it will be layered thereon with a little white bread, that it does not run at all: then have a cauldron of boiling water, & cast the eggs therein, & let them boil hard, afterwards take them out & peel, & cut them in half, & put thereon melted butter & juice of sorrel.

autodoc





Links to modern interpretations:


Medieval Cookery  

May Eggs
Daniel Myers
Medieval Cookery
http://medievalcookery.com/recipes/mayeggs.html






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