Medieval Monday – Perre

A Medieval sidedish resipe found on
One Year and Thousand Eggs
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Take green peas, and boil them in a pot; And when they are broken, draw the broth a good quantity through a strainer into a pot, And sit it on the fire; and take onions and parsley, and hew them small together, And cast them thereto; And take powder of Cinnamon and pepper and cast thereto, and let boil; And take vinegar and powder of ginger, and cast thereto; And then take Saffron and salt, a little quantity, and cast thereto; And take fair pieces of pandemaine, or else of such tender bread, and cut it in fair morsels, and cast thereto; And serve it so forth.

From Harleian MS. 4016, Volume II

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Chicken Grand Duchesse / Kylling Grand Duchesse

A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984Chicken Grand Duchesse / Kylling Grand Duchesse

I haven’t the faintest idea about what grand duchess it is who has given name to this dish, but it is at least reasonable to assume that she was fond of chicken. Neither do I know if grande duchess salad, grand duchess cocktail and grand duchess consomme is credited to the same lady or if it is common among great chefs to dedicate dishes to grand duchesses without bothering to tell us which grand duchess. Whatever, the chicken dish in question does look absolutely delicious – Ted 🙂

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Scampi as in Greece / Scampi på Gresk

A delicious shelfish recipe found in “Carl Butlers Kokebok – Fortsettelsen” (Carl Butler’s Cook Book – The Continuance)
published in 1991

Scampi as in Greece / Scampi på Gresk

If you have been to Greece, you are probably recognising this dish. You can make either with scampi or with large prawns.

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Somerset Chicken / Somersetkylling

An English chicken recipe found in “Fjærfe på Menyen”
(Poultry on the Menu) published by
Den Norske Bokklubben in 1984
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Blackcurrent Ham / Solbærskinke

A delicious ham recipe found in “Den Store Mini Kokeboken”
(The Big Mini Cook Book) published about 10 years ago
Blackcurrent Ham / Solbærskinke

The Big Mini Cook Book is a collection of 10 booklets bound as one book published by the Norwegian Meat Information Office. One could pick up these booklets at grocers for free about 10 yeas ago and they became very popular.

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French Ham Plate / Fransk Skinketallerken

A Continental lunch plate recipe found in “Norsk Ukeblads
Store Salatbok” (The Norwegian Weekly Family Magazine’s
Large Salad Book) published in 1984

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Mussels in Dill Sauce / Blåskjell i Dillsaus

A recipe for a cold shellfish dish found in “Alt om Urter”
(All About Herbs) published by Den Norske Bokklubb in 1985
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Most Scandinavians are crazy when it comes to shellfish of any kind and I’m noe exception. I’ve posted lots of recipes for mussels already. Here’s another one – Ted 😉

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Broiled Scallops with Tartare Sauce / Stekte Kamskjell med Tartarsaus

A starter recipe found in “Recipes from Famous Places”
published by Better Homes and Gardens in 1975

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This appetizer was served at the Old Original Bookbinder’s
in Philidelphia back in the mid seventies.

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Fried Smashed Potatoes / Stekt Knuste Poteter

A fancy take on fried potatoes found on bhg.com/recipes/Fried Smashed Potatoes_post

Parmesan and parsley dress up these simple smashed potatoes for a flavorful side dish. Scrub the potatoes and combine parmesan and parsley the night before to cut down on preperation time.

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Rice á la Soeur Nightingale / Ris á la Soeur Nightingale

A great breakfast recipe found on yourhomemagazine.co.uk
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NPG x82368; Florence NightingaleFlorence Nightingale was a statistician and social reformer who later became recognised as the founder of modern nursing. Popularly known as the ‘Lady with the Lamp’, Nightingale dedicated her life to helping wounded soldiers during the Crimean War.

Florence Nightingale enjoyed food, and it became one of her few pleasures when she began to suffer from ill health later in life. She was particularly fond of curry, which was the inspiration for this particular breakfast recipe developed in memory of Florence by Chef Charles Elme Francatelli.

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How to Make Garlic Bread / Hvordan Lage Hvitløksbrød

A great how-to recipe foound on about.com/food/How to Make Garlic Bread_italianfood.about_post

If you go to Italy expecting to find long, thin loaves of bread slathered in butter and minced garlic and baked until crisp and golden-brown around the edges, you will be disappointed; it simply does not exist there.

The closest thing in Italy would be fettunta (meaning, literally “oily slice”), which is a grilled or toasted slice of hearty, crusty bread lightly rubbed with a raw garlic clove before being sprinkled with extra-virgin olive oil and salt. That’s an Italian “garlic bread.”

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Traditional Irish Bacon, Cabbage, and Parsley Sauce / Tradisjonell Irsk Bacon, Kål og Persillesaus

A classic Irish dish found on marthastewart.com610_Traditional Irish Bacon, Cabbage, and Parsley Sauce_post

Irish bacon with cabbage is the original, quintessential St. Patrick’s Day dish. This version, which includes a mouthwatering parsley sauce, is from “Forgotten Skills of Cooking” by Darina Allen.

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Deep Fried Scallops with Rice and Sauce Tartar / Frityrstekte Skjell med Ris og Tartarsaus

A recipe from “God Mat Fra Sjøen” (Great Food From The Sea)
Published by Gyldendal in 1984

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Deep Fried Flounder Fillets with Remoulade Sauce / Frityrstekt Flyndrefilet med Remuladesaus

A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984

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This is a classic Scandinavian dish. When I studied at the art and handcraft college in Oslo we used to eat this at one of the oldest inns in town. And the waitresses were always very nice to us. We always got a second helping of both potatoes, remoulade sauce and cucumber salad. Good memories, I do eat there from time to time still – Ted 😉

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Roasted Champignons / Brunede Sjampinjonger

A nice side dish recipe from “Cattelins Kokebook”
published in 1978
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This dish puts great demands on the raw materials, And needs some attention from the chef too. Preferably, the mushrooms should be so small that they can be roasted whole. If not, then cut them in half or four. From this recipe you can also learn what Mie de Pain is.

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