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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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sauce

Capon with caper-sauce

Straight to the recipe Prepared ‘Ă  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…

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Filed Under: 19th century, Germany, Netherlands, Main dish, With meat Tagged With: sauce, capers, chicken Gepubliceerd op 2 May 2002Laatste wijziging 10 June 2021

Roux and Béchamel sauce

The basis for al kinds of sauces Some of the recipes on Coquinaria describe how a soup, sauce or ragout is thickened with a roux. Many sauces in the classic French cuisine are based on this technique. Making a roux is not difficult. Just remember that the amounts of butter and flour must be the…

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Filed Under: Technique, Traditional Tagged With: sauce, butter Gepubliceerd op 9 January 2006Laatste wijziging 17 December 2020

Sauce espagnole

Straigh to the recipe The first new historical recipe of 2018 concerns small chicken pies from nineteenth-century French cook CarĂŞme. The stuffing is seasoned with one spoonful of sauce espagnole. That will be easy, I thought, just look up what CarĂŞme has to say about this sauce and prepare it. But things were slightly more…

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Filed Under: Technique, 19th century, 20th century, France, Condiment, With meat Tagged With: sauce, thyme, bayleaf Gepubliceerd op 20 January 2018Laatste wijziging 9 December 2019

Salmon in red wine-sauce

Straight to the recipe A recipe from the French Golden Age The first really new cookbooks since the Middle Ages did not appear before 1650. In France these cookbooks were the first onset to the development of the classical French “haute cuisine”. Up til the middle of the seventeenth century medieval classics Le MĂ©nagier de Paris and Le…

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Filed Under: 17th century, France, Main dish, With fish (pescetarian) Tagged With: zalm, salmon, red wine, rode wijn, sauce, saus Gepubliceerd op 17 February 2002Laatste wijziging 25 November 2019

Mustard-dill sauce

Very good with fish For example with hot-smoked salmon I got this recipe nearly forty years ago from someone who was married to a Swede. For about 2.5 decilter (1 cup) sauce; preparation 10 minutes. 2 Tbsp mustard 2 Tbsp sugar 2 Tbsp white vinegar 6½ Tbsp sunflower oil (or other neutral-tasting vegetable oil) 6½…

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Filed Under: Modern, Sweden, Side dish Tagged With: mustard, sauce, dill Gepubliceerd op 7 March 2005Laatste wijziging 24 November 2019

Mussels in antiquity

Straight to the recipe As the Romans liked to eat them The months around Thanksgiving and Christmas are filled with good wining and dining. Give yourself a break from stuffed turkeys and roasted gammon, and have some humble shellfish. The mussel has been eaten ever since the stone age. The historical recipe on this page…

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Filed Under: Roman, Italy, First course, With fish (pescetarian) Tagged With: sauce, mussels, honey Gepubliceerd op 2 November 2002Laatste wijziging 24 November 2019

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Nostalgic summer salad

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