Pochee (Uova in camicia)
Ingredienti:
2 tuorli d’uovo
½ bicchiere di latte crudo
Zafferano
Zenzero
Sale
Preparazione:
In ambiente inglese troviamo due ricette nella rubrica 92 (o 46) del Forme of Cury e nella rubrica 38 dell'Old Cockery A.D. 1381 pubblicato, già nel 1791, da Richard Warner nel Antiquitates Culinariae or Curious Tracts Relating to the Culinary Affairs of the Old English, oggi diponibile on line in consultazione gratuita grazie Google Books
XXXIIIIX. Take Ayrenn and breke hem in scaldyng hoot water. and whan þei bene sode ynowh. take hem up and take zolkes of ayren and rawe mylke and swyng hem togydre, and do þerto powdour gyngur safroun and salt, set it ouere the fire, and lat it not boile, and take ayrenn isode & cast þe sew onoward. & serue it forth.
XXXVIII Tak water and do it in a panne to the fyre and lat yt sethe and after tak eggs and brek hem and cast hem in the water and after tak a chese and kerf yt on fowr partins and cast in the water and wanne the chese and the eggys ben wel sodyn tak hem owt of the water and wasch hem in clene water and tak wastel breed and temper yt wyth mylk of a kow. and after do yt over the fyre and after forsy yt wyth gyngener and wyth comyn and colowr yt wyth safroun and lye yt wyth eggys and oyle the sewe wyth Boter and kep wel the chese owt and dresse the sewe and dymo eggys thereon al ful and kerf thy chese in lytyl schyms and do hem in the sewe wyth eggys and serve yt forthe.
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