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…
veal
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…
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…
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 According to Dutch dictionaries, a ‘ frikadel’ is obsolete for meatball, and ‘frikandel’ is vernacular and incorrect.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…
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…