Stuffed eggs from Cod Pal Germ 551, section two

34 A dish of krosz (?) eggs

Item if you would make krosz (?) eggs, boil the eggs so that the yolks remain soft. Make holes at the tips and take out the yolk and (see) that the white remains in the shell. Chop parsley and grind the yolks with that. Then put fat into a pan and stir it (with the yolks) until it has cooked enough. Make it neither too thin nor too firm above the fire. Fill it into the shells again and boil it in meat broth. Peel them cleanly and serve them in good sauce. Do not oversalt it etc.

Kroseier in various spellings are not uncommon in German recipe collections of the time. The name ias hard to interpret. It may refer to the fact that being filled, they have ‘intestines’ (Gekröse). I do not think that it is related to the modern word kross. This recipe again is a parallel of #59 in section one.

I owe thanks to my friend Libby Cripps for pointing me to the as yet untranslated fifteenth-century culinary recipe collection that is bound with similar works on fabric dyes and on medicine in the Heidelberg Cod Pal Germ 551. It looks, at first glance, unexceptional, but I will try to keep up a flow of recipes and see whether it has anything of particular interest to offer.

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