ffda310 93493 3212303 - Orange omelette for ribaudes and rufians: Bruno Laurioux's recipe - le monde

Ingredients for 4 persons

  • 6 eggs,
  • 2 oranges,
  • 1 lemon,
  • 2 tbsp. to s. sugar,
  • 2 tbsp. to s. olive oil,
  • salt.

The preparation

Literal translation (from Latin) of the manuscript of Jean de Bockenheim, cook of Pope Martin V, circa 1430:

“Take and break eggs, with oranges, as many as you want, which you will express the juice that you will put in the eggs with sugar. Then take some olive oil, or some fat; heat it in the pan and put the eggs in it. It will be for the rufians and the scoundrels. “

Adaptation from Gastronomy in the Middle Ages, by Odile Redon, Françoise Sabban and Silvano Serventi, Stock, 1991.

Read also Bruno Laurioux, historian: “In the Middle Ages, we used a lot of spices: peppers, ginger, cinnamon, nutmeg, mace, galangal…”

As for a simple omelet, beat the eggs with a whisk, adding the sugar, a pinch of salt, then the juice of the oranges and lemon. Heat the olive oil in a pan and cook the mixture over low heat, stirring constantly until a smooth cream is obtained. Serve warm, for example with a cookie.

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