½ C honey
8 hard-boiled egg yolks
1½ C white bread crumbs
1/8 tsp black pepper
½ C wine
2 tsp honey
1/8 tsp each powdered ginger and cinnamon
1. In a saucepan, over medium heat, bring honey to boil, reduce heat, and simmer, stirring frequently, for twenty minutes, until honey starts to thicken.
2. In a bowl, mash the egg yolks to a smooth paste. Stir the boiled honey and pepper into the paste, blending thoroughly. Stir in the bread crumbs, kneading the mixture by hand.
3. Scrape the mixture into a lightly oiled mold or bowl. Refrigerate, and turn out for serving.
4. To make the syrup, in a bowl, stir together wine, honey and spices. Pour the syrup over the Leche Lumbarde before serving, or serve along side.
Serves four to six.
NOTES ON THE RECIPE:
This is a dish similar to medieval gingerbread.