Eggs in pastry cases - england, 14th century
Eggs Medieval Appetizers
Last updated 6/12/2012 12:57:01 AM. Recipe ID 19409. Report a problem with this recipe.
Title: Eggs in pastry cases - england, 14th century
Categories: Medieval, Eggs, Appetizers
Yield: 4 Servings
4 tb Water
1/8 ts Saffron
1 c Flour
2 tb Sugar
1/2 ts Salt
6 tb Butter (3 oz)
1 ea Egg yolk
1 1/2 tb Beef bone marrow
1 ts Powdered ginger
1 ts Sugar
4 lg Egg yolks (or 8 small ones)
Bring the water to a boil with the saffron, then allow to cool.
Chill. Sift the flour with the sugar and the salt. Cut in the butter
with a pastry blender or two knives. Work in the egg yolk and
saffron-tinted water. When the mixture is well blended, roll out on a
floured board. Line four pastry shells with the pastry, and bake for
8 to 10 minutes at 400f. Lower the oven temperature to 350f. Put 1
tsp chopped marrow, a small pinch of ginger and sugar and 1 large or
two small egg yolks into each pastry shell and bake in the oven until
the egg yolks are just set. Serve hot or cold (bleah).
Historically possible Variation: use duck eggs.
From one of "Two Fifteenth Century Cookbooks" (mid 1400's) Translated
and compiled by Maxime de la Francaise in _Seven Centuries of English
Cooking_ Grove Press, 1992. Typos by Jeff Pruett.
Didn't find the recipe you were looking for? Search for more here!