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Stuffed eggs


This is an excerpt from The Prince of Transylvania's Court Cookbook
(Hungary, 16th c.)
The original source can be found at MedievalCookery.com

Stuffed eggs. Poke a hole into the eggs, blow out the intestines, fry it and slice it, stuff it with honey, black pepper, currants, saffron and cinnamon, then put it on a thin skewer, roast it far from the coal, then serve it.

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