Anne-Marie
Member
Member # 8
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posted 03-18-2001 11:48 AM
    
Herbolade:
One Herbolace Or Two of Eggs (Menagier a Paris..1395 French )
Take of dittany two leaves only, and of rue less than the half or naught, for know that it is strong and bitter; of smallage, tansey, mint, and sage, of each some four leaves or less, for each is strong; marjoram a little more, fennel more, parsley more still, but of porray, beets, violet leaves, spinach, lettuces and clary, as much of the one as of the others, until you have two large handfuls. Pick them over and wash them in cold water, then dry them of all the water, and bray two heads of ginger, then put your
herbs into the mortar two or three times and bray them with the ginger. And then have sixteen eggs well beaten together, yolks and whites, and bray and mix them in the mortar with the things abovesaid, then divide it in two and make two thick omelettes, which you shall fry as followeth. First you shall heat your frying pan very well with oil, butter or such other fat as you will, and when it is very hot all over and especially towards the handle, mingle and spread your eggs over the pan and turn them often over and over with a flat palette, then cast good grated cheese on the top, and know that it is so done, because if you grate cheese with the herbs and eggs, when you come to fry your omelette, the cheese at the bottom will stick to the pan, and thus it befals with an egg omelette if you mix the eggs with the cheese. Wherefore you should first put the eggs in the pan, and put the cheese on the top, and then cover the edges with eggs, and otherwise it will cling to the pan. And when your herbs be cooked in the pan, cut your herbolace into a round or square and eat it not too hot nor too cold.Erbolat (Forme of Curye..14th century Englihs )
Take persel, myntes, saverey and sauge, tansey, verveyn, clarry, rewe, ditayn, fenel, southrenwode; hewe hem and grince hem slale. Medle hem up with aryen. Do buttur in a trap, and do the fars therto, and bake it and messe forth. Our version:
1 lb bag irradiated, mixed interesting salad greens (spinach, arugula, etc)
minced fresh parsley, sage, savory, marjoram, a touch of mint, fennel, or whatever fresh herbs you can find. About one handfuls worth when its all in a pile (go easy on the mint).
1 small slice fresh ginger
2 T butter or olive oil
16 eggs, beaten
2 cups shredded cheese
optional modern addition: a bit of minced garlic or onion In a large bowl, pound the ginger till the juice gets out. Fish out the stringy bits if desired. Add the greens and herbs and pound until slightly wilted. Melt the butter in a large deep pot with the garlic if you wished it. Add the greens, then the beaten eggs. Stir till blended. When the eggs are about set, add the cheese. Don’t stir, but cover and let cook until the cheese is melted.
Serves 8. easily done on a fire.
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