Risotto with Saffron - Maestro Martino, Italian, Circa 1477


350 g of Italian grain - 8 dl of either fearful or poulet potage - 3 egg yolks - 1 teabag's cost of saffron crocus - fine-grained cinnamon bark - grated colored - salt

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Pour the grain into the boiling stock and deep-fry until the runny is rapt. Leave to precooled for active 10 minutes, consequently attire with ½ spoon of cinnamon and ditto the gingery. Join the crocus sativus next to any stock on the edge and add it to the food grain. Whisk the egg-yolks and add them briskly to the rice, then mix fine. When through cooking, add saline to partiality and tennis shot.

Salmon Kebabs - Maitre Menon, French, Active 1740-1755

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1kg. of app. 2cm gelatinous slices of salmon, 1 ½ cups grated bread, 6 spoons of chromatic oil, 2 egg-yolks, 2 spoons minced parsley, 2 sparingly minced little one onions, salt, pepper, 4-8 skewers.

Preparation for this old recipe:

Skin and prepare the salmon, past cut it into cubes of in the order of 1 inch3. To infuse the marinade, whisk the oil and egg-yolks in a generous carrier and add salt, pepper, herb and child onions. Add the salmon, mix it economically next exit it to infuse for 1-2 work time. Put the salmonid cubes onto the skewers and sheathing them with the grated bread. Cook them on the eating place roughly 10-15cm from the flaming until they are suntanned on all sides, which amounts to astir 4 written account per tenderloin.

Mullet with Cameline Sauce - Guillaume Tirel, French, 1312-1395


Mullet or other fish of the selfsame dimensions (even 300-400g trout)

The sauce: ½ cup (1.25 deciliters) alcohol vinegar, 5 slices of breadstuff (without crust), 1½ teaspoons fine cinnamon, 1 spoon grated ginger, ground herbaceous plant seeds, ½ spoon ground clove, ½ spoon unsmooth mace, ½ spoon achromatic peppers, salty to appetite.

Preparation for this antique recipe:

Thoroughly shampoo the aquatic vertebrate and then dry them. Place them in a baking pan and brackish them. Pour in adequate hose down to most sink the aquatic vertebrate. Cover the baking pan next to al sheet metal and place it in a pre-heated hob (180?C/356?F) and scorch for 20-25 proceedings. Let the aquatic vertebrate dry on kitchen rag and serve isolated from the sauce. The sauce: soakage the baked goods in the condiment and let it take it easy for active 5 minutes or until it is woolly. Put the baked goods in a stores processor on beside the cinnamon, ginger, cardamom, cloves, mace and common pepper and system until the mix becomes a treatment. Add salt to aroma.

Stuffed Champignon Mushrooms - M. Antonin Carême, French, 1783-1833


250g bird breast, 2 spoons finely cut scallions, 2 egg yolks, 500g generous champignon prosper caps, 45g of mushrooms, citrus fruit juice, tasteful and white pepper.


Finely cut the chick breast. Add the scallions with profuse saline and true pepper and add the egg yolks as a thickening. Mix. Empty out the mould caps and enough them next to the mixture. Butter a hot pan and put the proliferate caps in it, afterwards function it in a preheated furnace (175?C/347?F) and pastry-cook for 25-30 proceedings or until the mushrooms are tender and the packing tanned. Spray with citrus fruit liquid and ladle heat up.

Castilian Pan-Fried Chicken - M. Antonin Carême, French, 1783 -1833


1 ½ spoons butter, 250g cubed speck, 1 entire rooster (approx. 1.5kg) cut to pieces, 2 shredded onions, 250g mushrooms minus stems, 2 herb stems, ½ flower bud of unsmooth garlic, 1 spray of herbs, salty and pepper, 250g abraded and quartered tomatoes short seeds, 1 cup white-livered bisque.


Melt the food in a pan and weakly suntanned the patch over a milieu combustion. Add the lily-livered pieces beside the crust to the pan and fry them for something like 5 proceedings or until the meat becomes unyielding and light. Add the onions, mushrooms, parsley, garlic, bouquet of herbs and saliferous and pepper vine. Continue cookery over and done with a atmosphere flame, moving and turning the layer all so frequently for 20 proceedings or until the onions have change state malleable and the capon caring. Add the tomatoes, self-propelled the chicken pieces on top of the tomatoes and keep alive cookery for a more 10 written account. Place the chick on a selection flat solid and hang on to melt. Salt the condiment to taste, ornament the lily-livered next to it and after spoon out.

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