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.
Friday, August 17, 2012
The Court & Country Cook, Massialot. 1702, p. 9 [New Instructions for Confectioners].
Some tourtières were lined with tin and could be used as a baking pan itself. Others were not lined and were used with an inserted baking pan of ceramic or metal.These little ovens could be used in the fireplace off to the side with some coals both under and on top to control the cooking temperature and even browning of the item inside. They would work equally as well in a campfire setting.
Sunday, August 12, 2012
Hors d'œuvre were such a popular appetizer in the 18thC that special faïence plates were created for their service. Here you see an interpretation of the plate[*] from Diderot's Encyclopaedie, 1762-1777.
Pickled asparaguses. Take smallest; cut the white; & cut them in several pieces. Have coarsely crushed salt & cloves; make a layer in a well glazed pot. Make various layers of asparaguses, & the same seasoning, until the pot is full; pour good vinegar above: cover your pot well; & to draw them, when you need some, serve with a silver spoon, & never touch there [the pickle brine] with the hand, for fear of making the brine spoil; what happens inevitably without this attention.
Dictionnaire Portatif de Cuisine, d'Office, et de Distillation. Chez Vincent, Paris 1767, p. 55-56.
[*]55. A dish of hors-d'oeuvre for use at tables, furnished internally with roots or other artificial similar things, among which one serves some natural items.
Friday, July 27, 2012
Wednesday, May 16, 2012
Having larded a piece of Stags-flesh with thick slips of Bacon, season’d with Pepper and Salt, let it be fried in Lard: Then let it boil for the space of three or four Hours in an earthen Pan, with Broth or Water, and two Glasses of white Wine, season’d with Salt, Nutmeg, a Bunch of Herbs, three or four Bay-leaves, and a piece of green lemmon. When it is ready, let the Sauce be thicken’d with fried Flower, and add Capers and Lemmon-juice as it is serving up to Table.
The Court & Country Cook, François Massialot, 1702, p. 248.
Sunday, May 13, 2012
The Court & Country Cook, François Massialot. 1702, p. 169.
Cases of puff paste may be baked and filled with cream sauce and vegetables or left-overs--garnish with the tops of the cases. Two make a satisfying light lunch. From the scraps you can fashion fleurons or flowers or just bake the bits themselves for a garnish over the cream sauces. It's amazing what flavor and texture those little bits of paste provide.
Sunday, February 26, 2012
As we finish up those last tidbits from our larder, let's look forward to the delights of Spring--putting in our potagers and throwing wide the windows and doors for a good cleaning!
Les mois de Décembre, Janvier & Février, qui comprennent l'hiver, ont entierement rapport à l'Automne, par les provisions & l'abondance de tout ce qu'elle nous a fourni pour la nécessité de la vie; comme Pain, Vin, Légumes, & toutes sortes de Fruits; Viande, Volaille, Gibier & Poissons, tout est de même. Ces deux dernieres saisons, qui sont dans le tems de la bonne chere, ne doivent point être séparées par des changemens, parce que nous avons dans l'Hiver presque de tout ce que nous avons dans l'Automne.
La Cuisiniere Bourgeoise, Suivie de l'Office. 1771, P. 8.
Tuesday, February 07, 2012
Tuesday, January 03, 2012
Put in a pot two pints of wine, a wine bottle of water, Zests of two Lemons, & also the juice which you express: Then put in nine or ten ounces of Sugar, more or less according to whether you like it sweetened, or according to the quality of the wine. Let it infuse approximately half an hour; then strain, & put it in bottles. When you want to drink some, chill it.
Limonade de Vin
Mettez dans une terrine deux pintes de vin, une chopine d'eau, les Zests de deux Citrons, & aussi le jus que vous exprimez: Ensuite mettez-y neuf ou dix onces de Sucre, plus ou moins selon que vous l'aimez sucré, ou selon la bonté du vin. Laissez-la infuser environ une demi-heure; ensuite passez la à la chausse, & la mettez dans des bouteilles. Quand vous voulez en boire, faites-la rafraîchir.
Nouvelle Instruction pour les Confitures, les Liqueurs, et les Fruits, François Massialot. Chez Claude Prudhomme, Paris, 1716, p. 305.