Source: Le Viandier de Taillevent, written in the 14th by Guillaume Tirel, the chief cook of King Charles V of France.
Original Recipe: Translation: (Translated by Terence Scully) My Interpretation:
Toast bread slightly. Beat egg yolks. Coat toasted bread slices with egg yolk. In skillet heat oil. Fry egg coated bread about 1-2 minutes on each side until golden brown and center springs back from light touch. Lay cooked slices on plate, sprinkle with sugar and serve. Notes:
Works Referenced: Scully, Terence, ed. The Viandier of Taillevent Canada: University of Ottawa Press, 1988 |
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