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Stuffed egg White


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 egg white. Wash the egg, boil it, once boiling, pour the hot water down and add some cold water. Poke the end, blow out the yolk onto a pot, leave the whites inside. Cook the yolk like scrambled eggs, add sugar, saffron, black pepper, salt and small grapes. Put some parsley and whip some eggs into it, stuff it into the shell, boil it again in water, once boiled, take down the shell, only the white will be stuffed. Put it on a skewer and roast it; you can make any sauce.

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