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Culinaire geschiedenis, onderzoek en praktijk

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butter

Roux and BƩchamel sauce

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…

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Filed Under: Technique, Traditional Tagged With: sauce, butter Gepubliceerd op 9 January 2006Laatste wijziging 17 December 2020

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, cĆ©libataire. This was originally published in 1930. These biscuits were served…

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Filed Under: 19th century, 20th century, France, Snack, Savoury pastry, Meat nor fish (vegetarian) Tagged With: butter, cheese Gepubliceerd op 17 January 2019Laatste wijziging 15 December 2019

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…

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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…

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Filed Under: Technique, Traditional, Savoury pastry, Sweet pastry Tagged With: dough, butter Gepubliceerd op 2 January 2018Laatste wijziging 11 December 2019

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…

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Filed Under: Technique, Middle Ages, Traditional, Savoury pastry Tagged With: lard, egg, butter Gepubliceerd op 30 January 2005Laatste wijziging 11 December 2019

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.Ā LentĀ 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…

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Filed Under: Middle Ages, 16th century, Netherlands, Lucheon dish, Savoury pastry, First course, Side dish, With fish (pescetarian) Tagged With: gooseberry, capers, butter Gepubliceerd op 30 April 2004Laatste wijziging 9 December 2019

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…

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Filed Under: 18th century, Netherlands, Condiment, With fish (pescetarian) Tagged With: butter, anchovy Gepubliceerd op 24 April 2018Laatste wijziging 8 December 2019

Puff Pastry according to Hannah Glasse and John Farley

Straight to the recipe TheĀ Apple PieĀ of Hannah Glasse (The Art of Cookery made Plain & Easy, 1747) is prepared with aĀ 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…

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Filed Under: Technique, 18th century, England Tagged With: dough, butter Gepubliceerd op 15 June 2012Laatste wijziging 29 November 2019

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