Rys Lumbard Stondyne
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Original RecipeRys Lumbard Stondyne (from Arundel MS 334)And for to make rys lumbard stondyne, take raw yolkes of eyren, and bete hom, and put hom to the rys beforesaid, and qwen hit is sothen take hit off the fyre, and make thenne a dragée of the yolkes of harde eyren broken, and sugre and gynger mynced, and clowes, and maces; and qwen hit is put in dyshes, strawe the dragée theron, and serve hit forth. 
Modern RedactionIngredients:
225g (8oz) Rice For the Dragées
2 Egg yolks, hard-boiled Method:Place the rice, stock and salt into a saucepan. Bring to the boil then reduce the heat and simmer, covered, for about fifteen minutes, or until all liquid has been absorbed. Stir in the raw egg yolks, sugar and saffron, and cook over medium heat, stirring constantly, until the mixture thickens. Place into a lightly oiled mould or bowl and allow to cool, before tipping out of the mould. To make the dragéesCombine the hard-boiled egg yolks, ginger, sugar and spices and blend into a paste. Roll this paste into small balls about half an inch across, and decorate the moulded Rys Lumbard with them. |
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