Sunday, January 25, 2009

Bouillans

Another way to disguise leftovers, Bouillans would make great finger food at your next get-together and are made thus: Take the Breasts of roasted Pullets or Capons, with a little Marrow, about the thickness of an Egg, some Calves-udder parboil’d, as much Bacon and a few fine Herbs, and put the whole Mixture will minc’d and season’d upon a Plate: Make some fine Paste and roll out two pieces, as thin as Paper: wet one of them lightly with a litter Water, and lay your farced Meat upon it in small heaps, at a convenient distance one from another: Cover them with the other piece of rolled Paste, and with the tips of your Fingers, close up every Parcel between the two Pastes; then with an Instrument proper for that purpose, cut them off one by one, and set the uppermost underneath; dressing them neatly, as if they were so many little Pies. Thus they are to be bak’d, and may be used for Out-works or to garnish Side-dishes; but they must be serv’d up hot to Table.

The court & country cook, faithfully translated out of French into English by J. K. A. J. Churchill, London, 1702, p. 70.

Thursday, January 22, 2009

Making Chocolate Paste

On these cold dreary days of January, draw near the fire and smell the cocoa nibs roasting, and watch them being being husked and ground into chocolate paste. After this point, the hardened paste would be chopped and melted and mixed with spices to make chocolate tablets, which are then made into hot chocolate or chocolat chaud. Enjoy!
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