SCA Recipe of the day: Glazed Toast

OK, this is part 2 of a combo dish I'm doing for the House meal on December 5th. This part is the Glazed Toast. This is a dish from 14th century Germany, gathered form a collection of camp cook recipes by the wonderful kingdom of Drachenwald (this collection of recipes and more can be found at http://www.drachenwald.sca.org/index_new.php )

The following is the original translation:

Pour faire Tostees dorees, prenez du pain blanc dur et le trenchiez par tostees quarees et les
rostir ung pou sur le grail; et avoir moyeulx d'oeufz batuz et les envelopez tres bien dedans
iceulx moyeulx; et avoir de bon sain chault et les dorer dedans sur le feu tant qu'elles soient
belles et puis les oster dedans la paelle et mettez es platz, et du succre dessus.

The redaction and translation is as follows:

To make glazed toast, slice hard white bread into squares for toast, and roast them lightly on
the grill, and coat them completely with beaten egg yolks; get good hot grease and glaze them
in it on the fire until they are properly glazed; then take them out of the pan and put them on
plates, with sugar over top.
6 slices dry white bread
6 egg yolks (or 2 whole eggs)
oil or butter
sugar

Remove the crust from the bread slices and, if they are not sufficiently dry, lightly toast them before
the fire. Beat the egg yolks. Heat a little oil or butter in a pan, soak the toast slices in the egg and fry
them golden brown on both sides. Serve warm, with sugar sprinkled over the top. This can also be
served with savoury soups, leaving out the sugar.


* * * *

Oh yes, medieval french tost :p. This came out really well, the pre-toasting made these look a touch darker than I'd like but we'll hope that the flavor comes thru just fine. I cut the bread in half to spread the wealth as it were, in hopes that everyone will get a shot to nibble on.

Some of the bread came a little too well done, but that's ok. It tastes very yummy, and the strawberries added on compliments it very well. I'd say another B+