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 omelette recipe found in “Fransk Bondekost” (French Farmhouse Cooking) published by Hjemmets Kokebokklubb in in 1980
It is not correct to use the term “cuisine” of French farmhouse cooking. It is more a natural part of life. There is no Machiavellian refined elements or superfluous embellishments. Good, simple ingredients in tasty dishes to suit the season, climate and work.
A recipe from “Bogen om Kyllinger” (The Book about Chicken)
published by Lademann in 1972
The Danes are fabulous when it comes to breading whether we’re talking breakfast, lunches or dinners. Breaded veal, plaise, other types of fish or chicken breast on a sandwich, bed of noodles or with remoulade, cucumber salad and mealy potatoes. Have your pick, the Danes will make it a meal to remember –Ted
A recipe from “Lettvint for små familier” (Easy dishes for small families) published by Hjemmets Kokebokklubb in 1979
There is quite a lot of work with this dish, but it is worth the while. If you want to make it a little easier, you can serve the eggs on toast and use spinach fried in butter instead of the spinach sauce.
A really delicious & quick lunch/starter recipe from food52.com
You get home late, nothing is prepared and everyone is complaining about being hungry. This is one of those recipes that in a pinch you can have on the table in no time, and yet, it is delicious. It is very versatile too, just coddle some oysters on top for a quick first course of a casual dinner. A good caraway rye goes very well with this.