Custard of Herbes with Eggs
A pie of spinach, parsley, onions, walnuts, and eggs - contributed by Michelle de Tomasso
  • 2 handfuls of fresh spinach
  • 1/2 cup fresh parsley
  • 1/4 cup fresh basil
  • 1/2 cup of green onion
  • 1/2 cup walnuts, chopped
  • juice of one lemon
  • 8 hard boiled eggs, cut in halves
  • pastry for one pie
  • 1/8 tsp. ginger
  • 1/8 tsp. cinnamon
  • 1/2 tsp. salt
  • 2 Tbs. olive oil
Line a pie dish with the pastry fluting the edge, flute, and pre-bake for 10 minute at 350° F. Line the bottom with the hard boil egg halves, Sprinkle with the cinnamon and ginger. Chop the greens, herbs, and onions in a food processor. Add the chopped walnuts and lemon juice. Add a little water if needed. Put the green mixture in a saucepan and simmer for 4-5 minutes. Spread on top of eggs. Bake for 15-20 minutes until set.

Adapted from Forme of Cury, 157.

Custard of Herbes with Eggs is featured in Highland River Melees Feast

Metric, Celsius, & Gas Mark Equivalencies

Michelle de Tomasso works at the National Weather Service as the Chief of the Configuration Management Section in the Office of Systems Operations; as her good friends will attest, she can't tell you anything about the weather forecast.

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Custard of Herbes with Eggs © 1998 Michelle de Tomasso | This page © 2000 James L. Matterer

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