Egg Purees

Source: Von Speisen, Natuerlichen vnd Kreuter Wein, 
aller Verstandt
Original:  A puree of egg yolks
Translated by Alia Atlas
Reacted by Jules Hojnowski



Soft semel bread in good wine.  Drive it through.  
Do honey therein.
Set in a small pot on coals.  
Stir it.  
When it becomes thick, so lift it off.
Put salt and butter therein.

   1 cup breadcrumbs
1/4 cup white wine
3/4 cup water
   4 medium eggs or 3 x-large eggs
1/4 cup honey
pinch of salt
half a stick of butter


Directions:
Take breadcrumbs, wine, water, honey, and eggs.  
Put all in pot and cook at LOW heat. 
Do this for about 15 minutes, and put in steamer for 15 minutes.
Or bake in convection oven for about 30 minutes.
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