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Thursday, March 1, 2012

BENDECIR LA MESA WITH 13TH C RECIPE FOR DEEP FRIED STUFFED EGGS


Bless this Food
Painting by: Charles Burton
Photo from: zazzle.com

to give the blessing, to say grace. It was customary for a prelate or priest to say grace prior to the commencement of the meal. If one was not present someone else was appointed. [Gázquez. Cocina. 2002:53; and Ruíz/Brey. 1965:84:52]

Given the fact that the little girl was only offered a soft boiled egg, the following recipe was been selected to provide a more fascinating meal to bless!


*STUFFED EGGS ADAPTED FROM HUICI’S TRANSLATION OF
ANÓN AL–ANDALUS  #258 HUEVOS RELLENOS, p 152

Ingredients

Deep fried deviled eggs

by kellan
For Stuffed Eggs:
6 eggs
2 tbsp  onion juice
1 tsp nutmeg
1 tsp cinnamon
1 tsp freshly ground ginger
1 tsp saffron mashed
1/2 c flour
3 egg whites
1 c breadcrumbs
virgen olive oil

Garnish:
rue

For the Sauce:
2 c butter
3 egg yolks
2 tbsp of hot water
1 tbsp of lemon juice
pinch of salt
1 tsp cinnamon
1 tsp spikenard
1/2 tsp saffron mashed

Preparation


For the eggs:


Hard boil the eggs. Remove the shells and cut them in half. Remove the yolks. Mash them in a bowl. Add cilantro, onion juice and spices and make a paste. Stuff the eggs with the mixture and tie them together and secure them with a toothpick. Dust each egg in flour, dissolve the saffron in the egg whites and dip the stuffed eggs into the whites. Then roll them in breadcrumbs twice to make them stick. Deep fry until golden brown.  Garnish with chopped rue.

For the Sauce:

Melt butter in a saucepan. Beat eggs and add lemon, salt, cinnamon, spikenard and saffron. Slowly add the melted butter with the water, beating continously. Return the mixture to the saucepan and simmer beating non-stop until the sauce thickens. Serve immediately.

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