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Friday, December 23, 2016

ORO WITH 15TH CENTURY RECIPE FOR A FATTY POTTAGE

gold nugget
Photo by: nara white Owl
1. gold. Small nuggets or pulverized gold was added to food to help rejuvenate women, to provide more energy to elderly, or to make hair grow and produce new teeth. It was standard fare to pulverize bits of precious stones and consume them for their health qualities. 2. egg yolk. 3. a type of creamy-yellowish lard. [Nola. 1989:xxix-2; and Sas. 1976:448]

A FATTY POTTAGE ADAPTED FROM NOLA'S 
xxix-2 POTAJE DE GRASA

Ingredients

½ lb grated cheese
Golden Egg Yolk for a Golden Pudding
Photo by: Lord-Williams
½ lb grated bread
6 egg yolks
1 qt broth with grease
3 cloves
½ tsp white pepper
½ tsp saffron
1/3 sugar or honey
a few drops of vinegar

Preparation
A Fat Pottage the Color of Gold
Photo by: Lord-Williams
for 6 persons

Mix cheese and breadcrumbs. Beat egg yolks well.

For six dishes, take a half pound of grated cheese with half of a grated hard bread. Mix all and add six egg yolks beaten very well.

Bring broth to a boil. Grind three cloves with pepper and saffron and add them to the broth. Add sugar or honey. Sprinkle with a few drops of vinegar and bring to a boil. Simmer for 5 minutes and turn off heat. 

Beat the bread and cheese mixture with the egg yolks and add this little by little to the broth, stirring continuously with a large wooden spoon so that it does not curdle. When the mixture thickens, serve. 







NOLA'S xxix-2 POTAJE DE GRASA







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