Erbolat is a traditional Medieval recipe for what is basically a baked highly-herbed omelette served as a starter. The full recipe is presented here and I hope you enjoy this classic Medieval version of Erbolat.
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Original Recipe
Erbolat9
(from A Forme of Cury)
Take p̲ſel, mynt9, ſau9ey, et ſauge, tanſey, v9uayn, clarry, rewe, ditayn, fenel, ſouthrenwode, hewe hē up wt Ayrenn. do butt9 ī a trape. et do þe fars þ9to. et bake it et meſſe it forth.
In modern terms this is a herby Spanish omelette. It's fascinating to see how old a tradition this recipe actually has.
Modern Redaction
Ingredients:
6 goose eggs (though a different flavour this is about the same as 10 large hen's eggs)
1 tsp water
120g in total of finely-chopped herbs: mint, savory, sage, rue, fennel leaves, verbena (if available), clary, dittany (substitute oregano or marjoram). You can also use any green herb available such as basil and parsley.
[tansy is both slightly toxic and not very pleasant to modern palates (being very bitter), exclude from the recipe unless you want a 'truly authentic' taste]
pinch of dried southernwood (substitute wormwood if you don't have this plant in your garden)
Method:
This recipe is probably easiest if made in a dish. I'd recommend a shallow glass or earthenware dish such as a quiche dish. Lightly grease your dish with butter then beat the eggs in a bowl, and add the chopped herbs and water. Mix well then pour the mixture into the prepared dish. Bake this in an oven pre-heated to 180°C (350°F/Gas Mark 4) for about 40 minutes (until the mixture has solidified.
Click on the image, above to submit to Pinterest.