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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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marrow

Jacobin Sops

Straight to the recipe Take 200 capons … This is a recipe from the delightful cookbook Du fait de cuysine by Maître Chiquart. He was a cook in the service of Amadeus VIII (1383-1451, also known as the last Antipope Felix V from 1439 to 1449), count and first duke of Savoy. Amadeus was a regular guest at the…

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Filed Under: Middle Ages, France, Soup, With meat Tagged With: marrow, chicken, cheese Gepubliceerd op 25 January 2008Laatste wijziging 13 October 2020

Nourishing square omelette

Straight to the recipe Medieval stuffed omelette with marrow Some years ago I prepared a menu in the Culinair-historisch Kookmuseum (‘culinary cookery museum’) in Appelscha in the North of the Netherlands, consisting of medieval recipes with marrow from first course to dessert. The menu was called To the bone (Tot op het bot). The recipe below was one of…

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Filed Under: Middle Ages, England, Lucheon dish, First course, Side dish, Meat nor fish (vegetarian), With meat Tagged With: marrow, parsley, egg Gepubliceerd op 17 September 2013Laatste wijziging 9 December 2019

Stuffed quinces

Straight to the recipe A medieval recipe with marrow Triggered by the appearance of a cookbook with beautiful marrow bones on the cover (Bones van Jennifer McLagan), I have adapted two medieval recipes with marrow. The first, for pasties with marrow, is here, where you can also read more about marrow and marrow bones. On this page…

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Filed Under: Middle Ages, 16th century, Side dish, With meat Tagged With: marrow, quince, casserole Gepubliceerd op 17 October 2006Laatste wijziging 2 December 2019

Sluberkens

Straight to the recipe Medieval pasties with bone marrow In 2006 I acquired the book Bones by Australian chef de cuisine Jennifer McLagan. The front cover has a splendid picture of roasted marrow bones. This led to my browsing through the editions of medieval cook books on my bookshelves to see whether anything interesting was done with marrow…

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Filed Under: Middle Ages, 16th century, Netherlands, First course, Sweet pastry, With meat Tagged With: marrow, sugar Gepubliceerd op 17 October 2006Laatste wijziging 1 December 2019

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Het excellente kookboek

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