Amondyn Eyroun - Almond Omelette Medieval Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Ricotta cheese,
8 tbsp: Butter,
3/4 cup: Slivered or coarsely ground almonds,
2/3 cup: Oats,
4 each: Hard-boiled eggs, chopped
1/2 cup: Softened raisins,
6 each: Raw eggs,
2 tbsp: Honey,
1/2 tsp: Salt,
1/2 tsp: Fennel seed, crushed
2 tbsp: Oil for sauteing,
Directions:
Place ricotta in a large bowl.
In a large, heavy skillet, melt half of the butter; toast the
almonds and oats until golden. Pour off the almonds, oats, and butter
into the ricotta and mix well. Reserve skillet, and any residual
butter therein, for later.
Stir chopped hard-boiled eggs and raisins into the ricotta mixture.
Beat the raw eggs with honey, salt, and fennel.
Stir the sweetened eggs into the cheese.
Heat remaining butter with oil in the skillet. Pour mixture in to fry
until golden, about 5 to 8 minutes on very low heat. Turn the
omelette if you prefer the eggs well done. Cut into individual wedges
and serve hot.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by
Jeff Pruett
Source from luhu.jp
In a large, heavy skillet, melt half of the butter; toast the
almonds and oats until golden. Pour off the almonds, oats, and butter
into the ricotta and mix well. Reserve skillet, and any residual
butter therein, for later.
Stir chopped hard-boiled eggs and raisins into the ricotta mixture.
Beat the raw eggs with honey, salt, and fennel.
Stir the sweetened eggs into the cheese.
Heat remaining butter with oil in the skillet. Pour mixture in to fry
until golden, about 5 to 8 minutes on very low heat. Turn the
omelette if you prefer the eggs well done. Cut into individual wedges
and serve hot.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine
Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by
Jeff Pruett
Source from luhu.jp