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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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quail

Concentrated quail stock

Quails are small birds, related to partridges. Although -at least in the Netherlands- they are called ‘game birds’, they are actually bred at farms for their eggs and meat. They make a beautiful dark stock. The small birds could be regarded as the replacements of even smaller songbirds that used to be eaten (and in…

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Filed Under: Modern, Soup, With meat Tagged With: leek, quail, red wine Gepubliceerd op 9 January 2006Laatste wijziging 9 December 2019

A medieval game pie with a curious name

Straight to the recipe Also known as ‘Turk’s head’ The name sounds very exciting, but it just means that the top of the pie was to be decorated. No cannibalism here. This is the perfect pie to use up any leftover game meat, but you can also use, as it says in the recipe, rabbits and fowl…

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Filed Under: Middle Ages, England, Savoury pastry, Main dish, With meat Tagged With: cheese, quail, rabbit Gepubliceerd op 22 November 2007Laatste wijziging 9 December 2019

Omelette with quail and asparagus

Patina, a Roman dish This is a recipe from Antiquity.It is from the cookbook that inspired me in naming my website Coquinaria. It is called De Re Coquinaria, although it is better known as Apicius. More about his cookbook can be read at the recipe for Roman mussels. And another recipe for Roman patina (vegetarian) can be found…

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Filed Under: Roman, Italy, Lucheon dish, First course, Main dish, With meat Tagged With: asparagus, egg, quail Gepubliceerd op 24 April 2005Laatste wijziging 8 December 2019

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