Menu balu w Pemberley w "Death comes to Pemberly"

Obejrzałam ostatnio "Śmierć przychodzi do Pemberley". Jak łatwo się domyślić, najbardziej zaciekawiły mnie sceny w kuchni, gdzie Lizzy schodzi sprawdzić przygotowania do balu.

BBC: Death comes to Pemberley

Oto potrawy, jakie miano podać:

White soup - Zupa a la reine
Wild goose with orange sauce - Dzika gęś z sosem pomarańczowym
Game pies - Dziczyzna w cieście
Fine almond faggots - Ciasteczka migdałowe
Millefeuille - Tompoes
Spice biscuits - Pierniczki
Prince of Wales bisciuts - Ciasteczka Księcia Walii
Duchess of Clarence biscuits - Ciasteczka Księżnej Clarence
Prince of York biscuits - Ciasteczka Księcia Yorku

W najbliższych dniach spodziewajcie się przepisów - w wersji tłumaczonej z angielskiego i odpowiedniki z polskich książek kucharskich.

The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. Original Recipe No. 174.—WHITE SOUP A LA REINE. Truss a fowl; put it on the spit, and set it down before the fire to roast; and while the fowl is roasting, wash three-quarters of a pound of rice, and boil it very gently in three pints of white veal stock for about an hour. Remove all the meat from the fowl; chop and pound this in a mortar, with an ounce of butter and a gill of broth; and when it is thoroughly reduced to a smooth pulp, add the rice; pound all together; take this up into a stewpan, moisten with a quart of broth (made with the bones of the fowl and a pound of veal, with carrot, celery, and onion); rub the purée through a tammy, and when this is done, pour the soup into a small soup-pot; stir it over the fire until hot, season with a little pepper and salt, mix in half a pint of cream, and serve with fried crusts on the surface of the soup.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-francatelli-white-soup-a-la-reine
Copyright © celtnet

The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. Original Recipe No. 174.—WHITE SOUP A LA REINE. Truss a fowl; put it on the spit, and set it down before the fire to roast; and while the fowl is roasting, wash three-quarters of a pound of rice, and boil it very gently in three pints of white veal stock for about an hour. Remove all the meat from the fowl; chop and pound this in a mortar, with an ounce of butter and a gill of broth; and when it is thoroughly reduced to a smooth pulp, add the rice; pound all together; take this up into a stewpan, moisten with a quart of broth (made with the bones of the fowl and a pound of veal, with carrot, celery, and onion); rub the purée through a tammy, and when this is done, pour the soup into a small soup-pot; stir it over the fire until hot, season with a little pepper and salt, mix in half a pint of cream, and serve with fried crusts on the surface of the soup.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-francatelli-white-soup-a-la-reine
Copyright © celtnet

The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. Original Recipe No. 174.—WHITE SOUP A LA REINE. Truss a fowl; put it on the spit, and set it down before the fire to roast; and while the fowl is roasting, wash three-quarters of a pound of rice, and boil it very gently in three pints of white veal stock for about an hour. Remove all the meat from the fowl; chop and pound this in a mortar, with an ounce of butter and a gill of broth; and when it is thoroughly reduced to a smooth pulp, add the rice; pound all together; take this up into a stewpan, moisten with a quart of broth (made with the bones of the fowl and a pound of veal, with carrot, celery, and onion); rub the purée through a tammy, and when this is done, pour the soup into a small soup-pot; stir it over the fire until hot, season with a little pepper and salt, mix in half a pint of cream, and serve with fried crusts on the surface of the soup.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-francatelli-white-soup-a-la-reine
Copyright © celtnet

The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction. Original Recipe No. 174.—WHITE SOUP A LA REINE. Truss a fowl; put it on the spit, and set it down before the fire to roast; and while the fowl is roasting, wash three-quarters of a pound of rice, and boil it very gently in three pints of white veal stock for about an hour. Remove all the meat from the fowl; chop and pound this in a mortar, with an ounce of butter and a gill of broth; and when it is thoroughly reduced to a smooth pulp, add the rice; pound all together; take this up into a stewpan, moisten with a quart of broth (made with the bones of the fowl and a pound of veal, with carrot, celery, and onion); rub the purée through a tammy, and when this is done, pour the soup into a small soup-pot; stir it over the fire until hot, season with a little pepper and salt, mix in half a pint of cream, and serve with fried crusts on the surface of the soup.

Read more at Celtnet: http://www.celtnet.org.uk/recipes/miscellaneous/fetch-recipe.php?rid=misc-francatelli-white-soup-a-la-reine
Copyright © celtnet