Farced Eggs

[hrj]

So having glanced at the alphabetic "suggested dish" listings for today's "Poacher's Feast" and determined that depending on whether you went by SCA first, real first, or real surname, I could bring anything I darn well pleased, I got a hankering for doing some "medieval picnic food" and went hunting through the boxes of cookbooks (remember that the cookbooks are currently in transit between the kitchen nook shelves and the yet-to-be-vacated wall-by-the-kitchen-door shelves) for the Vivendier's "Farced Eggs" recipe (i.e., devilled eggs). Here's my recipe -- amounts are as given.

• Hard-cook 12 eggs, cool, slice in half longways and remove the yolks.


• Finely chop a bunch of parsley. Most of the parsley will be put in a freezer bag for future use, since there's no way to use a whole bunch of parsley at one time.


• In a food processor, puree the cooked yolks. Add about half a tablespoon of Powder Douce. (I'm using a mixture that layla_lilah gave me for 12th night a few years ago, labelled "hypocras spices" so it's not technically Powder Douce, but close enough.) Also add one tablespoon of sugar. Mix. Add a bit of the chopped parsley -- no not quite enough -- carefull, don't add too much! -- there, that tastes just right. (I think it may have been about a tablespoon, but I'm not sure.) Mix thoroughly.


• Trim the rind off a wedge of really runny Brie cheese. This will be difficult. You'll end up pretty much just scraping the cheese out of the rind. Add it to the food processor and mix until the result is a solid mass.


• Drizzle in some cream while mixing until the consistency looks good. It may have been about an eight of a cup.


• Slather the yolk mixture into the cooked whites and press pairs together. (I'll probably serve them separated, but for transit it's easier to put them together and re-pack them in the egg box.)

The original recipe said you should tie the finished eggs up in a cloth and fry them lightly -- I guess to heat them up and brown them? -- but since I'll be serving them cold that seems superfluous (as well as messy). Based on licking the mixing bowl, this should be delicious.

In house project news, the extraneous piles of stuff got moved into external storage. (The external storage cabinets are a project for much later in the summer.) The last two cabinets got moved upstairs and onto the deck (which is where the carpentry goes on). I'm now dithering on holding out for finishing the cabinet work before assembling the new furniture of saying the heck with it and opening the boxes. Why, I might be able to get one of the items all put together before it's time to head off to the Poachers' Feast!

Comments

[hrj.livejournal.com]

Point away. The eggs got gobbled up as a sort of appetizer before the potluck (there was a minor delay in getting various activities started and people were getting peckish). I'm assuming that means people liked them.

[jhayman.livejournal.com]

Sounds wonderful -- and I can distinctly hear the sound of my cholesterol rising just hearing about this dish. Um. Just a half an egg would be perfect. Taste but not to the point of danger... :-)

[dr-zrfq.livejournal.com]

Sounds good. :-9