90. Eyeren lombaert te maken
To make Lombard Eggs

[21] Eyeren lombaert te maken [22] Neempt dodren van rouwen eyeren dye wel ontwee [23] gheclopt ofte gheslagen sijn in een schotele ofte in ee[24]nen stramijn met wine te gadere salment duere doin [25] Alst duer ghedaen es doetter inne sofferaen alsoe sul[26]dijt dan weder ouer tvier setten. maer ghy moet wel [27] toe sien dat niet te groote vier en hebbe ende het moet [28] altoos neerstelijck gheruert sijn op dat niet en verber[29]re. Aldus latet wallen tot dat ghenoech es Men saldere [30] inne doen botere ende potsuyckere oft meelsuyckere [31] Ende alsment recht soe salmen daer op stroyen broot[32]suycker dan eest volmaect

[21] To make Lombard Eggs. [22] Take yolks of raw eggs which have been well broken up [23] or beaten in a dish or in a [24] strainer; one shall do [i.e. pass] it through [the sieve] together with wine. [25] When it has been passed through put therein saffron; thus shall [26] you set it again [?] over the fire. But you must see to it carefully [27] that you do not have too big a fire and it must [28]always be stirred carefully so that it does not burn. [29] So let it boil up until it is enough. One shall put [30] therein butter and potsugar or mealsugar. [31] And when one serves it so shall one strew loaf sugar over it. [32] Then it is complete.