lombard slices
- Categories
- Medieval
- Cheese/eggs
- Syrups
- Herbs/spice
- Yield
- 6 servings
| Measure | Ingredient |
|---|---|
| 12 | Hard-boiled egg yolks (see method) |
| 8 tablespoons | Clear honey |
| 1 cup | Red wine |
| Good pinch of ground | |
| 6 ounces | Fine white breadcrumbs or as needed |
| 1 pinch | Ground black pepper cinnamon and ginger |
| 5 tablespoons | Clear honey |
SYRUP
If you want to, you can use fewer egg yolks and more breadcrumbs, but the consistency will not be as smooth.
Sieve the egg yolks on to a sheet of paper. Bring the honey for the slices to the boil and simmer for 2 minutes. Take the pan off the heat. Add the sieved yolks little by little to the pan, beating or stirring rapidly to blend them in smoothly. Then blend in the breadcrumbs and pepper; use sufficient breadcrumbs to make the mixture stiff enough to mould. Shape it into a brick and chill until cold and firm. Cut it into small slices like halva.
Simmer the ingredients for the syrup until the wine is well reduced.
Spoon a little over each slice before serving.
Serve with small spoons as a sweet mouthful with coffee.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham
