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IMG_0057 fried lard on bread Photo from: paralegalease |
pittances,
a food allowance to a monk or poor person consisting of bread and lard; dishes consisting of solid foods
such as meat or fish cooked in broth or roasted (not fried) that were served on
talladores (flat wooden plates) and the broth, not a sauce, was served
separately. Pietances and cuynes (minced, fried food) were the two major types of food
preparations in medieval Catalan cookery. [Lladonosa. 1984:63:159]
BEATEN AND SCRAMBLE EGGS COOKED FOR BEGGARS ADAPTED FROM ANÓN SENT SOVÍ CLXXVI QUI PARLA CONSE DEUEN COURE HOUS MENADISOS,
p 185
Ingredients
4 slices of bacon
1 tsp Duke’s
Powder[1]
3 tsp white sugar
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A Unique Variation of Scrambled Eggs and Bacon the addition of spices to the eggs gives a unique flavor Photo by: Lord-Williams |
½ tsp galingale
½ tsp cardamom bruised pods
salt to taste
Preparation
Heat an
earthenware casserole dish Add bacon and cook over moderate heat. When the grease
from the bacon, remove the bacon.
Beat eggs and
season with Duke’s Powder, other spices and salt. Add eggs to the greased
casserole. Stir until set. Remove from heat and serve.
[1] See blog titled Cardamamo published August 16, 2012 for ingredients.
[1] See blog titled Cardamamo published August 16, 2012 for ingredients.
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