Antique Recipes From Chefs Of The Past -part I

Saffron risotto - Maestro Martino, Italian, Circa 1477 Ingredients: 350 g of rice from Italy - 8 dl of chicken or capon broth - 3 egg yolks - a value of 1 envelope of saffron - Cinnamon - Ginger - salt Preparation: Pour the rice into the boiling broth and cook until liquid is absorbed. Allow to cool for about 10 minutes, then seasoned with a teaspoon of cinnamon and ginger ฝ ditto. Engaging with the little saffron side "of broth and add rice. Beat the egg yolks and quickly add the rice, then mix well. When you have finished cooking, add salt to taste and serve. Skewers of salmon - Maitre Menon French, 1740-1755 Active Ingredients: 1kg. In sheet. 2 cm slices of salmon ฝ 1 cup bread crumbs, 6 tablespoons olive oil 2 egg yolks, 2 tablespoons finely chopped parsley 2 onions, salt, pepper, 4-8 kebabs. The preparation of this recipe age: skin and bones from salmon, then cut into 1 inch cubes. To prepare the marinade, mix the oil and egg yolks in a large bowl and add salt, pepper, parsley and onion. Add the salmon, mix well then leave to marinate for 1-2 hours. Place the cubes of fish on skewers and cover with breadcrumbs. Cook on grill about 10-15cm from the heat until browned on all sides, equivalent to approximately 4 minutes per side. Camelina Mullet with Tomato - Tirel Guillaume, French, 1312-1395 Ingredients: Mullet or other fish of the same seed size (also 300-400g of trout) Sauce: ฝ cup (1.25 ounces) of wine vinegar, 5 slices of bread (no crust), ฝ 1 teaspoon cinnamon, 1 teaspoon ginger, cardamom crushed clove crushed ฝ teaspoon teaspoon mace teaspoon ฝฝ crushed black pepper, salt to taste. preparation of this old recipe: Clean the fish and dry them. Arrange on a baking sheet and salt them. Pour enough water to almost submerge the fish. Cover pan with foil and place in preheated oven (180 ˚ C/356 ° F) and bake for 20-25 minutes. Let the fish dry on paper towels and serve the sauce separately. The sauce: Soak the bread in vinegar and let stand for 5 minutes or until soft. Place the bread in a blender along with the cinnamon, ginger, cardamom, cloves, mace and pepper and process until mixture becomes creamy. Season with salt. Stuffed mushrooms - M. Antonin cars ๊ me, French, 1783-1833 Ingredients: 250g chicken breast, 2 tablespoons minced shallot, 2 egg yolks, 500 grams of large-cap mushrooms, 45 grams of mushrooms, lemon juice, salt and pepper. Preparation: Chop the chicken breast. Add the shallot with a lot of salt and pepper and add the egg yolks as a thickener. Mix. Empty mushroom caps and fill with stuffing. A plate butter and bake out the mushroom caps in it, then place in preheated oven (175? C/347 ° F) and bake for 25-30 minutes or until the mushrooms are tender and stuffing is golden brown. Sprinkle with lemon juice and serve hot. Castilian Pan-Fried Chicken - M. Antonin cars ๊ me, French, 1783 -1833 Ingredients: 1 ฝ tablespoons butter, 250g diced bacon, 1 whole chicken (about 1, 5 kg) Chopped, sliced 2 onions, 250 g of mushrooms with stems, 2 sprigs parsley, a clove of crushed garlic ฝ, 1 bunch of fresh herbs, salt and pepper, 250 grams of tomatoes peeled, seeded and quartered, 1 cup chicken broth. Preparation: Melt the butter in a pan and fry the bacon over medium heat. Add the chicken pieces with the skin for the pan and fry for about 5 minutes or until the flesh becomes firm and white. Add the onion, mushrooms, parsley, garlic, bouquet garni, salt and pepper. Continue cooking over medium heat, stirring and turning the chicken occasionally, for 20 minutes or until the onions have become soft and tender chicken. Add the tomatoes, stirring the chicken pieces on top of tomatoes and continue cooking for another 10 minutes. Place chicken on serving platter and keep warm. Sal the taste of the sauce, garnish with the chicken and serve.