Stuffed Eggs. Or as I have decided to call them fried deviled eggs. Lightly flavored, creamy filling, solid whites and a bit of a browned buttery outside. They make for a great presentation and taste good too.
The original recipe for Pour farsir oes is as follows….
Pour farcir oes. Soient cuis en l’escaille tout durs et puis pellez et hostez les mioefz ; puis prenez persin, cresme, fin fromage fondant et dessus et les mioefs, tout hachié bien menu et broyé pouldre de duc, ou canelle et chucquere ; remplissez vos blans d’oes, comme devant et les serrez bien dun filet, que la farse ne chiee ; puis les suffrisiez un beau bure fres bien chaut et les enfarinez se voulez et dorez.
Scully translated this to….
To Stuff Eggs. Hard boil them in their shells, then shell them and remove their yolks. Then get parsley, cream, fine runny cheese as in the previous recipe, and the yolks with everything chopped up finely; and in ground Poudre de Duc or cinnamon and sugar. Fill up your egg whites again. Wrap them carefully in a net so that the stuffing doesn’t fall out; then brown them in good hot fresh butter, and coat them with flour if you wish.
This is what I did….
I gathered the ingredients for this dish which included eggs, parsley, cream, runny cheese, Poudre de Duc, butter, and flour (not pictured).
I took a bit of a short cut with this recipe and bought eggs that were already hard boiled. The amount of time I had for cooking was not terribly long so I did not want to wait for the eggs to cook and then spend more time peeling them.
The recipe calls for a fine runny cheese as in the previous recipe (which is the Votte Lombarde). I chose to use brie as it fits the description well.
My Poudre de Duc contains cinnamon, ginger, cloves, long pepper, and grains of paradise.
Since my eggs were already boiled and peeled I skipped the first two steps. If you were to make this with raw eggs you would need to hard boil the eggs and peel them before beginning. I sliced the eggs in half and removed the yolks. The yolks were chopped and put in a bowl with finely chopped parsley and brie, heavy cream & Poudre de Duc. This was all mashed together with a fork.
The yolk mixture was stuffed into the egg whites and the halves were put together. The recipe calls for a net to hold the halves together but as I did not have anything suitable I used toothpicks to hold the two sides together. I dredged the eggs in flour and fried them in a pan with unsalted butter. I used unsalted as the recipe calls for fresh butter. Fresh butter would not have needed to be salted unless it was being preserved. A word of warning… The cream in the filling will boil so watch out for it to pop and splatter a bit.
The stuffed eggs were served hot from the pan. I removed the toothpicks before serving since you could not see where they were once the eggs were fried. When I plated them I took one apart for the picture to show the filling.
Fried deviled eggs. They are interesting. Frying them makes the whites a bit rubbery but not too bad. The filling is light and creamy. The spices gave the filling a little extra boost of flavor but didn’t overwhelm the flavor of the yolk.
I would like to make these again and try other cheeses which could be considered runny, like goat cheese, fontina, or camembert.