A grand farc’t Dish of Eggs

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 sweet herbs chopt small, & mingled amongst sugar, cinamon, and some currans well washed, fill again the whites with this farcing, and set them by.

Then have candied oranges or lemons, filled with march-pane paste, and sugar, and set them by also.

Then have the tops of boil’d sparagus, mix them with a batter made of flour, salt, and fair water, & set them by.

Next boil’d chesnuts and pistaches, and set them by.

Then have skirrets boil’d, peeled, and laid in batter.

Then have prawns boil’d and picked, and set by in batter also, oysters parboil’d and cockles, eels cut in pieces being flayed, and yolks of hard eggs.

Next have green quodling stuff, mixt with bisket bread and eggs, fry them in little cakes, and set them by also.

Then have artichocks and potatoes ready to fry in batter, being boil’d and cleansed also.

Then have balls of parmisan, as big as a walnut, made up and dipped in batter, and some balls of almond paste.

These aforesaid being finely fryed in clarified butter, and muskefied, mix them in a great charger one amongst another, and make a sauce of strained grape verjuyce, or white-wine, yolks of eggs, cream, beaten butter, cinamon and sugar, set them in an oven to warm; the sauce being boil’d up, pour it over all, and set it again in the oven, ice it with fine sugar, and so serve it.

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