The basis for al kinds of sauces Some of the recipes on Coquinaria describe how a soup, sauce or ragout is thickened with a roux. Many sauces in the classic French cuisine are based on this technique. Making a roux is not difficult. Just remember that the amounts of butter and flour must be the…
butter
Cheese biscuits
Straight to the recipe The first recipes for 2019 both concern hot, mulled wine. To accompany these wines, I have added this recipe for cheese biscuits from a French cookery book that we used for our Christmas dinner 2018: La cuisine de monsieur Momo, célibataire. This was originally published in 1930. These biscuits were served…
Dough – The basics
Straight to the list with basic recipes and historical recipes with dough Preparing dough is a question of touching and feeling. Basic ingredients are flour, water and salt. Eggs, butter and shortening can also be used, and instead of water other liquids can be added, like white wine. The recipes here are mostly based on…
Puff pastry
On Coquinaria are several historical recipes for puff pastry. On this page is a modern version. While I was searching online I saw some recipes for puff pastry that are actually just for flaky dough. Puff pastry is a kind of flaky dough, but to make puff pastry it takes something extra. Because just folding…
Dough for savoury pastry
The recipes on this page are meant for 500 gram flour or meal, which will make between 750 and 1000 gram dough, depending on the recipe and the desired firmness of the dough. Index of recipes with dough on Coquinaria Puff pastry with egg For about 2 pounds of dough. 500 gr (4¼ cup) flour…
Sauces for broiled fish
Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days the eating of meat was forbidden. Lent is the most extended and strict period of dietary restrictions, because not only meat, but all animal produce (butter, cheese, eggs) were prohibited foodstuff. On the weekly fast days the…
Anchovy sauce
This recipe is from a manuscript that is kept in the Royal Library in The hague. It dates from around 1780. A transcription is in progress. The original recipe *wel vervarschd (well rinsed) – desalted by putting in water which has been changed regularly Modern adaptation of the recipe Butter sauce with anchovies can accompany…
Puff Pastry according to Hannah Glasse and John Farley
Straight to the recipe The Apple Pie of Hannah Glasse (The Art of Cookery made Plain & Easy, 1747) is prepared with a puff paste-crust. John Farley (The London Art of Cookery, 1783) has the same recipe as Glasse, but with a difference: Glasse rolls up the dough, Farley folds it. Both writers prescribe rolling out the dough…