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egg Sauce


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

Egg sauce. Boil the eggs; if you're making it for a small plate, twelve will be enough. Peel it, put it on a skewer, roast it, add some salt and put it on a grate. You can make sauce from twelve or thirteen eggs, like this. Pour wine into an iron pot, whip some eggs, add some honey, black pepper and ginger. Once time, cut an egg in two and put it in the plate, pour the sauce on top.

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