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Salmon with a little Italian Sauce from Soupers de la Cour (1755)
Soupers de la Cour, by Menon, is the last major pre-revolutionary cookbook, and though it doesn’t have the over the top, debauched, pyrotechnics of Le Cuisinier Gascon, its solid, well thought out recipes are more indicative of the state of haute cuisine (Menon wasn’t himself a snob though, he had already written La Cuisiniere bourgeoise [...]
A Brief History of Sauce Espagnole [née Partridge Sauce Espagnole]
The earliest recipe I’ve found for sauce Espagnole is in François Massialot’s Cuisinier Royal et Bourgeois which first appeared in 1691 – the edition is from 1705, but there wasn’t a revised edition until 1712. Massialot’s appears under the recipe “Perdrix sausse à L’Espagnole” or Partridge sauce Espagnole and calls for Burgundy wine, partridge and [...]
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