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…

4 years ago

Fish with ‘sauce ramolade’

Straight to the recipe A light dish from the court of Louis XIV   Sometimes food from the past seems…

7 years ago

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…

14 years ago

Sauces for broiled fish

Fish played a prominent role in the daily diet throughout the Catholic Middle Ages, because during set periods and days…

20 years ago

Capon with caper-sauce

Straight to the recipe Prepared 'à la braise' A delicious dish from the nineteenth century that is easy to prepare.…

22 years ago