18th Century
Salsa Mahonesa and the Seven Years War
In 1756, the Duc de Richelieu (great-great nephew of the Cardinal), supported by 12 ships of the line under Roland-Michel Barrin de La Galissonière, the governor of New France, succeeded in wresting the recipe for what we now know as “mayonnaise” from 2,800 British troops dug in at the Port of Mahon, Minorca. It’s probable [...]
A [Very] Short History of Sauce Allemande
Marie Antonin Carême (author of the encyclopedic, L’Art de la Cuisine Française, 1834) categorized all sauces as belonging to one of the five “Mother Sauces“, Sauce Allemande is from velouté sauce, a blond sauce of veal (or chicken) stock thickened with a roux of butter and flour. Later on, Escoffier (A Complete Guide to Modern [...]
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 though (if [...]
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