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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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mushrooms

Tourte de fonges

Straight to the recipe Mushroom pie from Lancelot de Casteau This mushroom pie from 1604 is much more modern than the MĂ©nagier’s from the fourteenth century. No spices and sugar, but herbs to bring the stuffing to taste. The recipe comes from the Ouverture de cuisine, published in 1604 by Lancelot de Casteau. He was, according…

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Filed Under: 16th century, 17th century, Belgium, Lucheon dish, Savoury pastry, First course, Main dish, Meat nor fish (vegetarian) Tagged With: mushrooms, mint, cheese Gepubliceerd op 13 November 2010Laatste wijziging 13 December 2019

Russian stock

Meat stock from the nineteenth century Soup is an important part of the Eastern-European kitchen. In the Gift for young housewives, a Russian cookery book that was first published in 1861, there is a recipe for basic bouillon that can be used for all kinds of soup. The recipes for the soups themselves contain variations…

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Filed Under: Technique, 19th century, Russia, Soup, With meat Tagged With: mushrooms, dill, beef Gepubliceerd op 5 March 2010Laatste wijziging 11 December 2019

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…

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Filed Under: 17th century, France, Soup, Meat nor fish (vegetarian) Tagged With: mushrooms, lent, capers Gepubliceerd op 5 March 2010Laatste wijziging 11 December 2019

Surprise Eggs

Straight to the recipe A Dutch recipe from the eighteenth century This decorative dish consists of whole, emptied eggs shells that are stuffed with raw eggs with crayfish and mushrooms and heated until the stuffing has congealed. When the eggs have been peeled and placed on a dish, they will be a very attractive side…

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Filed Under: 18th century, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: mushrooms, egg, crayfish Gepubliceerd op 24 April 2018Laatste wijziging 11 December 2019

Lamb-chops Pie

Straight to the recipe A Dutch recipe from the eighteenth century To serve lamb on Easter Sunday is an ancient custom. Although this recipe is not specifically intended for an Easter meal, this pie will be a great succes when served on the occasion. With a salad or mixed spring vegetables this is an excellent…

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Filed Under: 18th century, Netherlands, Savoury pastry, Main dish, With meat Tagged With: lamb meat, mushrooms, veal Gepubliceerd op 1 March 2004Laatste wijziging 9 December 2019

Coulibiac with chicken, a recipe from CarĂŞme

Straight to the recipe Russian pastry from the classic French cuisine Coulibiac or coulbac is a traditional Russian pie that has been assimilated in to the classic French cuisine as early as the nineteenth century. The Russian name koulibiac has its origins in German: Kohlgeback (pastry with cabbage). Some versions of coulibiac do contain cabbage. The version with…

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Filed Under: 19th century, France, Russia, First course, With meat Tagged With: horseradish, mushrooms, chicken Gepubliceerd op 20 January 2018Laatste wijziging 9 December 2019

Soup with Sauerkraut? Delicious!

Straight to the recipe A Russian recipe from 1861 During my preparations for a presentation in October 2014 in the Hermitage Museum in Amsterdam for a talk in the accompanying program for the exhibition Dining with the Czars, I experimented with several Russian nineteen-century recipes. I have adapted one of those recipes, a soup, for this page. The…

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Filed Under: 19th century, Russia, Soup, With meat Tagged With: mushrooms, winter dishes, sauerkraut Gepubliceerd op 8 May 2016Laatste wijziging 9 December 2019

Elegant mushroom pies

Straight to the recipe A fourteenth-century dish from France When I give a talk on medieval cuisine I always serve a sampling of medieval dishes and spiced wine. The recipe on this page never fails to be a success. The pasties were originally served during the first course of a medieval banquet, but in a…

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Filed Under: Middle Ages, France, Savoury pastry, First course, Side dish, Meat nor fish (vegetarian) Tagged With: mushrooms, cheese Gepubliceerd op 13 November 2010Laatste wijziging 30 November 2019

Dutch bitterballen from leftover oxtail meat

With oxtail meat and stock and dried ceps For the family Christmas dinner in 2014 I had prepared an old-fashioned clear oxtail consommé as first course. I ended up with leftover stock and a lot of leftover meat from the oxtail. I froze part of the meat with 3 cups of the stock, and when two months later…

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Filed Under: Traditional, Netherlands, Snack, With meat Tagged With: mushrooms, beef, deep-frying Gepubliceerd op 7 December 2017Laatste wijziging 25 November 2019

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Cherry custard

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Nostalgic summer salad

Het excellente kookboek

ISBN 9789056156497, € 29,95

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