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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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veal

Veal Mortadella

Straight to the recipe A fifteenth-century antipasto Modern Mortadella is anĀ ItalianĀ sausage originating from Bologna, with pink meat, speckled with little chunks of porkfat, peppercorns and pistacchios and/or olives. The sausage is cooked and lightly smoked. The pinkish hue is caused by saltpetre. Mortadella is imitated a lot throughout the world. The American imitation is called…

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Filed Under: Middle Ages, Italy, Snack, With meat Tagged With: veal, cheese Gepubliceerd op 25 February 2006Laatste wijziging 23 February 2020

Salade Russe the Russian Way

Straight to the recipe A recipe from 1866 The choice for this recipe is the result of a lecture I gave at theĀ Museum HermitageĀ in Amsterdam in October 2014. The lecture was complementary to the exhibitionĀ Dining with the Czars, which is open for visitors until April 2015. At the end of my presentation all the guests…

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Filed Under: 19th century, Russia, Lucheon dish, First course, With fish (pescetarian), With meat Tagged With: salmon, sauerkraut, veal, beets, beef Gepubliceerd op 30 November 2014Laatste wijziging 13 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: mushrooms, lamb meat, veal Gepubliceerd op 1 March 2004Laatste wijziging 9 December 2019

Stuffed meatballs in lettuce

Straight to the recipe And about the history of a typically Dutch snack, the ‘frikandel’ The original recipe on this page is calledĀ Om Frickedillen in Krop-salaet te makenĀ (to makeĀ frickedillenĀ in lettuce). According to Dutch dictionaries, a ‘ frikadel’ is obsolete for meatball, and ‘frikandel’ is vernacular and incorrect. TheĀ FrickedillenĀ from the recipe below are indeed meatballs, prepared…

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Filed Under: 17th century, Netherlands, Main dish, With meat Tagged With: veal, lettuce, egg Gepubliceerd op 4 September 2002Laatste wijziging 1 December 2019

Concentrated veal stock and lamb stock

Concentrated veal stock or jus de veau is a staple in the classic French cuisine. It is used in sauces, seldom if ever as a base for soup. Veal bones are rich in gristle, which results in a stock that forms a jelly when it is cold. However, the resulting jelly is not firm enough…

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Filed Under: Technique, France, With meat Tagged With: lamb meat, veal Gepubliceerd op 12 December 2005Laatste wijziging 25 November 2019

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