Straight to the recipe Prepared ‘à la braise’ A delicious dish from the nineteenth century that is easy to prepare. How delicious exactly, depends on the poultry (a real capon -mouthwatering but expensive-, a good poularde -very tasty as well-, or the watery pale poor industrial chicken -bleh-) and the stock you use (homemade chicken stock or a…
capers
Nineteenth-century Anchovy Toast
The recipe on this page was my Christmas card from 2018. Christine Charlotte Riedl The illustration above is from the Lindauer Kochbuch that contains the recipe for anchovy toast. This is a German cookery book that has been in print from the middle of the nineteenth century to 1925. The full title is the Lindauer…
Jacobin sops for Good Friday
In the introduction to the recipe for Pomegranate Salad I mentioned the only day that the (catholic) French alle ate vegetarian. That is really something special, because ordering a vegetarian dish in an average French restaurant usually results in raised eyebrows and a rather plain meatless dish. The recipe on this page and the recipe…
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…
Fish with ‘sauce ramolade’
Straight to the recipe A light dish from the court of Louis XIV Sometimes food from the past seems very modern, such as this elegant and simple fish dish from the seventeenth century. The source of the recipe is Le cuisinier royal et bourgeois by François Massialot. More on the author and his book…