Reproduction poterie at its best. Inspiration et reproduction de poteries historiques

Take your eggs with a small spoon of sauce and minced ham [I use turkey ham]; mix and make your omelette; strew with bits of ham, fold and s...

Slice onions and fry in butter until carmelized, add two egg yolks and a little chopped parsley; make two small omelettes without salt, spre...

Mix two spoonsful of rice flour, with three eggs, a little salt, a quarter pound of sugar, a quarter pound of good butter, and a pint of cre...

Break ten eggs in a bowl and add a little salt, candied orange petals, citrus marmelade, crushed macarons; beat all very well. Make your ome...

Make a little ragout of stewed sorrel, with a little grated Parmesan cheese, and mixed with bread crumbs; make two omelettes as the first, p...

Librairie

A reader's comment about teapot spouts got me to thinking how one could clean tea leaves out of the spout . Voilà! Enter the mote [as i...

[ Johnson Bros Old Staffordshire Rosedawn pots ] When choosing 18thC accoutrements, consider what the liquid to be poured is before choosing...

In view of the information contained in this article on the dangerous pesticides and dangerous ingredients of the tea bags themselves, I h...

Having provided Flesh of Partridges and of a fat Pullet or Capon, a little Gammon and other Bacon, and a piece of a Leg of Veal, all raw, wi...

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 ...

Cervelat , or Cervelas , a large kind of Sausage, well season'd and eaten cold in slices. ***** The Court & Country Cook , François ...

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 Frica...

A simple pie from the few Portugal quince I grew this year. Just a simple crust and a few dollops of butter added to the cooked quince with ...