eggs
Uova agli aparagi
An interesting period in Italian cuisine – Italy was undergoing a painful series of events leading towards complete unification. Most of Italy was rolled up in il Risorgimento in 1861, though Venetia wasn’t added until the Third War of Independence in 1866 when it was ceded from Austria. Beginning during this period, a national cuisine [...]
Bacalao con huevos
COD WITH EGGS: Make a sauce from eggs, parsley, garlic, and breadcrumbs; once it is cooked, stir into the sauce, cod pieces and fry in butter. Is it possible for a recipe to be too simple? I bought the parsley for this – which would have looked LOVELY – and left them in the refrigerator. [...]
Egg Marmalade
Marmalade of Eggs the Jews Way: TAKE the yolks of twenty four egg,s beat them for an hour, clarify one pound of the best moist sugar, four spoonfuls of orange flower water, one ounce of blanched and pounded almonds, stir all together over a very slow charcoal fire, keeping stirring it all the while one [...]
Ouefs à l’ail
Take 10 cloves of garlic, cooked in water for 15 minutes (I skipped this – the French, at this point, were still afraid that garlic would DO THINGS TO YOU because it was too powerful), crushed with 2 anchovies, a good pinch of capers (do you pinch capers? That’s a funny measurement even for the [...]
Eating Eggs: Crêpes
Oeufest 2010: 7 adults, 57 eggs. We tested the limits of egg consumption with a variety of sweet and savory dishes – high in cholesterol, high in protein, high in fun: The Egg. The simple delicious crêpe – originating in Britanny as an accompaniment to their ubiquitous apples, the crêpe is today the most recognizable [...]
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 [...]
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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