PERIOD: England, 15th century | SOURCE: MS Harley 5401 | CLASS: Authentic
DESCRIPTION: Poached eggs in a golden sauce
Papyns. Recipe clene cow mylk, & take þe flour of rice or of whete & draw þe flour with sum of þe mylk, & colour it with saferon & let it boyle, & do a lityll hony þerto; þan tak water & well it in a frying panne; þan cast in brokyn egges & fry þam hard in þe water, & lay .iij. in a dysh & þe colourd mylk þeron, & serof it forth.
- Hieatt, Constance B. "The Middle English Culinary Recipes in MS Harley 5401: An Edition and Commentary." Medium Ævum vol. 65, no. 1 (1996): 54-71.
GODE COOKERY TRANSLATION:
Poached eggs. Recipe: clean cow milk, & take the flour of rice or of wheat & draw the flour with some of the milk, & color it with saffron & let it boil; & do a little honey thereto; than take water & well it in a frying pan; then cast in broken eggs & fry them hard in the water, & lay 3 in a dish & the coloured milk thereon, & serve it forth.
It is interesting to note how the yellow milk sauce served over the eggs makes this dish resemble our modern Eggs Benedict with Hollandaise Sauce.
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