eggs
Poulet à L’Allemand – German Chicken from Le Cuisiner Gascon, 1747
Le Cuisinier Gascon, Amsterdam (probably a false imprint for Paris), 1740 is famous for its important early treatment of foie gras, and for the outlandish names of many of its recipes. My copy of Gascon is the 1747 Nouvelle edition with the added letter to an English Pastry chef. This recipe isn’t outlandish [...]
Asparagis in Mortario
aliter patina de asparagis: adicies in mortario asparagorum præcisuras quae proiciuntur; teres, suffundes uinum, colas. teres piper ligusticum coriandrum uiridem satureiam cepas uinum liquamen et oleum; sucum transferes in patellam perunctam et si uolueris oua dissolues ad ignem ut obliget. piper minutum asparges.
What was initially attractive about this recipe was that it uses the [...]
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