Eggs in pastry cases - england, 14th century
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | tablespoons | Water |
| ⅛ | teaspoon | Saffron |
| 1 | cup | Flour |
| 2 | tablespoons | Sugar |
| ½ | teaspoon | Salt |
| 6 | tablespoons | Butter (3 oz) |
| 1 | each | Egg yolk |
| 1½ | tablespoon | Beef bone marrow |
| 1 | teaspoon | Powdered ginger |
| 1 | teaspoon | Sugar |
| 4 | larges | Egg yolks (or 8 small ones) |
Directions
"Pety Pernollys"
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.