Thursday, November 21, 2013
Our little medlar tree produced about 2 pounds of fruit this year. After bletting I made a jelly from this recipe. I can only describe the flavor as a cross between honey and date … indescribably delicious. Next year I plan to make some liqueur, as well. Image from wikipedia.
Wednesday, November 20, 2013
Cervelat, or Cervelas, a large kind of Sausage, well season'd and eaten cold in slices.
Summer sausage is it's modern equivalent, but we are really talking about «cold cuts» of previously cooked, smoked or fermented Charcuterie.
Monday, November 18, 2013
Known today as chicken-fried «steak»,I submit with pleasure, Chickens à la Mazarine.
Cut your Chickens, as if it were to make a white Fricassy, and set them a broiling upon the Coals; as the broil'd or fried Pigeons mentioned under the Letter P, with all sorts of fine Herbs: All being dress'd, let them be neatly breaded and afterwards broil'd upon a Grid-iron. They may serve either for separate Dishes, or to garnish others, and are set hot upon the Table for a Side-dish; but they are not commonly fry'd, as Pigeons may be order'd. Many call these Chickens, Pigeons and other Fowls that are dress'd in this manner, Pieces à la Sainte Menehout*. 'Tis requisite that the Bread, with which Chickens are breaded, be fine and white, to the end that it may take a good color when they are broil'd.
*SAINT MENEHOUT: The nomenclature indicated, as it still does in French cookery, something egg-and-breadcrumbed and then fried or broiled. A good number of Nott’s receipts, all of French derivation, call for this treatment. Sainte-Menehould is a small town in the Champagne district. Whether the method of cookery is called after the town or the saint herself is not recorded. (John Nott, 1726) https://prospectbooks.co.uk/glossary/s 11-18-2013
Sunday, November 17, 2013
Friday, April 12, 2013
Just in from France on the Spring canoes …
Item 30 [Planche II, Diderot, attelier de fayancerie.] Une saliere ou poivriere à l'usage des tables, faite pour contenir l'un & l'autre. A salt box or pepper plate used at table, made to contain both.
Thursday, January 24, 2013
Footed trays were called cabarets and were used in the service of coffee, tea and chocolate.
The Chocolate Girl, Jean-Etienne Liotard, 1745
Sunday, December 16, 2012
I am getting ready for next year's Ladies' Tea at rendezvous [ONWPR & EPR], acquiring China-dishes [import porcelain or local faïence in imitation of] and trying out recettes for sweet-meats.
Image Source & Text: The Court & Country Cook, François Massialot, 1702, p. 125-130.
As an aside: Notice the folds in the tablecloth--these are the result of either being folded in a clothes press or having been ironed in .
Caterers still make use of this idea for our luxury tables at very special events.
Image Source: http://www.southboundbride.com/wp-content/uploads/2012/05/002-brunch-wedding-ideas.jpg
Friday, November 30, 2012
Choose the flesh of calf or capon, or another good Meat, remove the skin, the nerve, & the bones, then chop this flesh well & fine, & pound in a mortar; add there a little fresh cheese, & as much old cheese which is rasped or cut very finely, add approximately six well beaten eggs, & as much as needed ox marrow, or fat which is cut thinly, mix these things together & season them with a little salt, & a little [mixed or pastry] spices or powdered cinnamon. Put a bottom crust of puff paste in your tourte plate, spread your meat mixture evenly, & cover it with a lid of puff paste; make a small hole in the middle, & cook this torte sufficiently.
This would appear to be the beginnings of the French or Canadiene's tourtière, or meat pie. Janna includes two recipes that are pretty close and will give you proportions of ingredients. Using quatre épices, a mixed or pastry spice, will insure unique flavor and keeping abilities, as these pies are often served cold or at room temperature.
Le Cuisiniere François: Le Patissier François, La VeRenne. Chez Jacques Canier, Paris, 1680, p.210.
Monday, November 26, 2012
A dish of hors-d'oeuvre used at table, funished internally with roots or other artificial similar things, among which one intersperses some natural [foods].
It would appear that our modern glass and pottery relish plates, trays and dish sets are a direct result of this idea.
Sunday, October 14, 2012
Michigan Treenware was pleased to be included in prize choices for the annual Copper Cup Classic Invitational shooting match at the Eastern Primitive Rendezvous. Two of our small cherry bowls/trenchers were purchased by participants as their contribution on the blanket.
Image Source Granny Lin
Friday, October 12, 2012
Sunday, September 02, 2012
Wednesday, August 22, 2012
Sunday, August 19, 2012
Farts of whore.
Make your fritter paste stronger than usual [thicker than one would use for including items such as apples, vegetables, marrow, etc.], by the means of an increase in flour & eggs, then stretch [drop from a spoon or use a syringe] the dough [into] large or thin [pieces], & as soon as they will be cooked [deep-fried] serve hot with sugar, & water of scent [flower water–orange, violet, etc.].
Faites votre paste de beignets plus forte qu'à l'ordinaire, par le moyen d'augmentation de farine & d'œufs, puis les tirez fort menus, & lors qu'ils seront cuits servez les chauds avec sucre, & eau de senteur.
Saturday, August 18, 2012
Butterflied Chickens. You have hen chickens which you draw [disembowel] and clean [pluck and singe], the head above the stomach, the legs on the inside, you beat them & break the large [breast] bone, put them in a pan with oil, sweet herbs, season with salt and pepper, lemon section, & you roast them; when they are white [flesh is set and no pink juices exude when pierced with a skewer], being cooked, serve with a sauce of your imagination, or green [without sauce as it comes from the pan with its own juices]. Young partridges, Quails, Pheasants, & the Pigeons are done in the same way.
Poulets en chauvres-souris. Vous avez des poulets que vous appropriez, vous les troussez en poules, les pates dessus l'estomac, les jambes en dedans, vous les battez & cassez les gros os, les mettez dans une casserolle avec huile, fines herbes, assaisonnez, tranche de citron, & vous les faites griller, qu'ils soient blancs, étant cuits, une sauce à votre fantaisie, ou verte, servez. Les Perdreaux, Cailles, Faisandeaux, & les Pigeons se font de même.