This is Gwendolyn MacEwen’s recipe for eggs. And she is adamant that these eggs be Kanadian “not Zeus or Easter Bunny” (31). Why Kanadian eggs? Margaret Atwood, who collected MacEwen’s recipe for The CanLit Foodbook: A Collection of Tasty Literary Fare, provides a helpful editorial note.
This is an “anti-mythological variety of egg, which, however, can cross the line and become a REAL or mythic egg if you can manage to achieve the right frame of mind”(31).
This is a lot to take in before breakfast. I say, eat the egg while it’s hot and then we’ll talk about it.
I stick as closely as possible to Maman’s French menus, but I can’t say that I haven’t experimented with a few new concoctions, like Escoffier’s newly invented Pêche Melba and another highlight of French cuisine, a dish called Oeufs Carême. It was canonized by Marie-Antoine Carême, who cooked for Talleyrand, George IV and for Czar Alexander I. Maman always said that Carême’s five-volume encyclopedia was her Bible, but to my knowledge she never tried stuffing an artichoke with an egg and spreading sweetbreads and pickled tongue overtop.
From Joyce Wayne’s The Cook’s Temptation
Recipe Notes (by Alexia Moyer)
Stuffing an artichoke with an egg and spreading sweetbreads and pickled tongue over top is not as easy as it sounds.
There are artichokes to denude