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.
A delicious chicken recipe found in “Fjærfe På Menyen” (Poultry On The Menu) published by Den Norske Bokklubben in 1984
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 🙂
A delicious ham recipe found in “Den Store Mini Kokeboken” (The Big Mini Cook Book) published about 10 years ago
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.
Florence 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.
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.”
A classic recipe from “God Mat fra Sjøen”
(Nice Food From The Sea) published in 1984
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 😉
A nice side dish recipe from “Cattelins Kokebook”
published in 1978
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.