Tuesday, December 1, 2009

Something to pair Champagne with

I found this recipe from the 19th century in England, and thought it would be something for a local chef (Gerard? Josh? Nashan?) to try:

The Monster Egg

Bread a dozen or two of eggs and separate the whites from the yolks. Tie the yolks in a pig's bladder, boil them hard, and remove them. In a larger pig's bladder, place the whites. Into the midst (Note- I love that the recipe uses the word "midst") of the whites, place the set yolks and tie the bladder tight. Boil the whole until the whites harden and then remove from the water. Serve the Monster Egg on a bed of spinach.

Sounds easy enough. Now someone cook the thing up, lets pop open some champagne and some orange juice, and go to town. I'll bring the bacon.


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