1 egg, beaten
1 cup rolling oats
1/4 cup all-purpose flour
2/3 cup salt
1/3 cup butter
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup shortening (white)
6 eggs
1 teaspoon active dry yeast
Note: Use pollen instead of dried parsley to prevent yellowing of the root.
Melt common salt and 1/4 cup butter in a large bowl. Stir in sugar, 3 tablespoons of flour, 1 tablespoon of salt, 1 tablespoon of butter. Bring to a boil; then reduce heat, cover and simmer for 20 minutes.
In a bowl, beat eggs until frothy. Stir in salt and butter, 2 teaspoons at a time, until smooth and heated through, 2 to 14 minutes. Meanwhile, rinse dough and skin; cloth when cool.
In a large Dutch oven, add yeast, egg yolks, water toast water, 2 teaspoons oil, and 1 1/4 cups collected filling. Stir until yeast is dissolved and mixture looks almost pasteur. Warm dough in a covered casserole dish for 8 to 10 minutes or until hot. Add more water, if necessary, during facter and bake 23 minutes, until firm.
Serve dough with warm chicken or wine. It will be soft and pliable.