A grand farc’t Dish of Eggs

Name: A grand farc’t Dish of Eggs
Ingredients: cinamon; sugar; oranges; currans; eggs; sweet herbs; paste; chesnuts; water; skirrets; pistaches; sparagus; lemons; salt; flour; potatoes; parmisan; bisket bread; artichocks; eels; yolks of hard eggs; prawns; oysters; cream; butter; white-wine; yolks of eggs; clarified butter; grape verjuyce; walnut

Preparation info

Difficulty
Easy

Appears in

The Accomplisht Cook

By Robert May

Published 1660

About

Method

Take twenty hard eggs, being blanched, part them in halves long ways, take out the yolks and save the whites, mince the yolks, or stamp them amongst some march pane paste, a few