To make Vautes is a traditional Elizabethan recipe for a classic dish of an egg omelette filled with a blend of boiled kidney, egg yolks and fruit. The full recipe is presented here and I hope you enjoy this classic Elizabethan version of: To make Vautes.
To make vautes.
Take the kydney of veale and perboyle it tyll it be tender, then take and choppe it ſmall wyth the yolkes of three or foure egges, then ceaſon it wyth dates ſmall cutte, ſmall Reyſons, Gynger, ſuger, ſyamon, ſaffron, and a lyttle ſalte, and for the paeſt to laye it in, take a doſen of egges, bothe the whyte and the yolkes, and beate theym well altogether, then take butter, and put it into a frying panne, and frye them as thynne as a pancake, then laye your ſtuffe therein, and ſo frye them together in a panne, and caſte ſuger and gynger vpon it, and ſo ſerue it forthe.
Modern Redaction
Basically this is an omelette with a sweet and sour filling of kidney and fruit
Ingredients:
1 veal kidney or mutton kidney
3 egg yolks
3 dates, pitted and finely chopped
3 tbsp seedless raisins (halve if large)
1/4 tsp ground ginger
1 tbsp brown sugar
1/4 tsp ground cinnamon
pinch of saffron, crumbled
salt, to taste
6 eggs, beaten
30g butter, for frying
sugar and ginger for seasoning
Method:
Clean the kidney and remove any membranes. Bring a pan of water to a boil, add the kidney and simmer for about 30 minutes, or until tender. Drain the kidney, allow to cool then core and chop the meat finely. Combine this in a bowl with the egg yolks, dates, raisins, ginger, cinnamon and saffron. Mix well then cover and set aside in the refrigerator for the fruit to plump (about 20 minutes).
Beat the eggs in a bowl. Melt the butter in a large frying pan, add the eggs and cook until you have a very thin omelette. A few minutes before the omelette is completely set, place the meat and fruit filling over one half. Fold the omelette over and fry for about 2 minutes more or until the base is nicely browned.
Place under a hot grill (broiler) and cook for about 2 minutes, or until the top is golden. Serve hot, accompanied by a crisp white wine and garnished with a little sugar and ginger.
Some people have an aversion to kidneys, but I think this dish is excellent and makes a great breakfast. For modern tastes though I would recommend the addition of cayenne pepper to the meat and fruit mixture and maybe a pinch of thyme or a little finely-chopped parsley in the omelette mix.
