Sunday, September 18, 2005
Wood platter Old Bedford Mercers
One of the ways that La Varenne uses eggs for an entree is to farce them.
"Take some hard eggs, cut them into halfes, across or in length, and take out the yolks, and mince them with your farce" (in this case, I used mayonnaise), and "put to it a little nutmeg."
Also consider sautéing the minced (mashed) yolks in a little browned butter instead of mayonnaise--in which case, the nutmeg may be more in line with our current tastes. Nutmeg is not a spice we ordinarily think of in use with eggs, but it is an interesting flavor.
The French Cook, François Pierre La Varenne, Englished in 1653.