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Lete Lorye (Milk, Lorraine Style)
Lete Lorye (Milk, Lorraine Style) is a traditional Medieval recipe for a classic dish of eggs mixed with milk and butter before being cooked in a pan until set. The full recipe is presented here and I hope you enjoy this classic Medieval version of: Milk, Lorraine Style (Lete Lorye).
prep time
10 minutes
cook time
15 minutes
Total Time:
35 minutes
Serves:
4
Rating: 
Tags : Milk RecipesBritish RecipesEnglish Recipes
Original Recipe
Lete Lorye
(from A Forme of Cury)
Ꞇ ayro +̅ wryng ē þor[u]g a ſtrayno +̅ ꝺo þ ᷑ꞇo cowe mylke wiþ buꝯ +̅ afro +̅ salꞇ · eeþ iꞇ wel · leſe iꞇ +̅ +̅ loe þꞇ iꞇ be ſtonꝺyng anꝺ sꝯue it forꞇ
Translation
Milk, Lorraine Style
Take eggs and pass through a strainer and mix with cow milk, with butter and saffron and salt and boil it well. Whisk it and ensure that it is stiff and serve it forth.
Modern Redaction
In essence, this seems to be an early version of scrambled eggs, with eggs mixed with milk and butter before being cooked in a pan until set.
Ingredients:
3 eggs
100ml milk
2 tbsp butter
generous pinch of
saffron, crumbled
salt, to taste
Method:
Whisk the eggs and pass through a strainer. Whisk in the milk then dice the butter and add to the mix. Work in the saffron and season with salt.
Turn into a pan and heat gently, stirring constantly, until the egg mixture begins to set and scramble. Continue to cook, stirring constantly. until done to your liking (either stiff or creamy).
Turn onto a dish and serve.
Find more Medieval recipes as well as more recipes from the Forme of Cury here.
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