1644 stroganoff st century Recipes

old way, make a little crust put in two egg yolks that have been well beaten , milk, cinnamon and sugar, and stir it near the hearth until it thickens., egg yolks, milk, cinnamon, sugar, pie crust

in the past , jellies and creams were often the crowning glories of the table., robert may in his accomplisht cook (london: 1660) tells us to mould jellies in scallops and other kinds of sea shells., a rosewater flavoured spanish pap or steeple cream, moulded from leach in a wine glass and garnished with pinenuts. this was a popular dish in the seventeenth and eighteenth centuries. some recipes supplemented the isinglass with ivory shavings for a firm set., a salver of eighteenth century jelly glasses filled with ribbon jelly and jaunmange in the centre. this was the most common way of serving jellies in the eighteenth century. jaunmange was a flummery coloured yellow with egg yolks., a restorative jelly was once made from shavings of the soft velvet antlers of young male deer (harts). this material was processed by hanging the antlers up to dry, removing the skin and grating them. the resolting hartshorn was once an important grocer s item. opposite is a seventeenth recipe for hartshorn jelly, which was more of a medicinal preparation rather than a food item., a gilded leche or leach. this rosewater flavoured jelly was served at henry viii s garter feast at windsor in 1520 , appearing in both the first and second course. it continued to be a favourite dish at other garter feasts until the seventeenth century. leach was closely related to ribband jelly , a jelly moulded in multi-coloured layers, also popular in the early modern period.., snippits from the website )

irish stout beer (such as guinness), butter , cut into pieces, unsweetened cocoa powder, eggs, sour cream, all-purpose flour, white sugar, baking soda, salt, sugar , or as needed, butter at room temperature, irish cream liqueur (such as baileys), or as needed, bittersweet chocolate, coarsely chopped, heavy cream, butter at room temperature

amaretto liqueur, coffee-flavored liqueur (such as kahlua), raspberry-flavored liqueur (such as st. george spirits), ice cubes , or as needed, fresh raspberries , or as needed

dry bread crumbs, melted butter, shredded gruyere cheese, mayonnaise, dry white wine, chopped fresh parsley, sea scallops, quartered, button mushrooms, sliced, chopped onion

orange scotch bonnet or habanero chiles (about 10), orange bell pepper, halved, seeded, coarsely chopped, orange zest, st-germain liqueur, divided, kosher salt, divided, plus more for seasoning, garlic clove, smashed, champagne vinegar, cornstarch, unsalted butter, softened, divided, chicken, cut into 4 pieces, backbone removed, freshly ground black pepper

apricot, nectarine, peach, fresh lemon juice, chilled dry rose (such as cotes de provence), chilled elderflower liqueur (such as st-germain), vanilla bean , halved lengthwise, plums or pluots, nectarines, apricots, peach, fresh cherries, sparkling water

lemons, sliced into rounds, limes, sliced into rounds, fresh blueberries, loosely packed) fresh mint leaves plus sprigs for garnish, vodka, st-germain (elderflower liqueur)

kosher salt, dry mustard, paprika, cayenne pepper, freshly ground black pepper, baby back pork ribs (8 racks) or st. louis-style spareribs (4 racks), low-salt chicken broth (optional), store-bought or homemade barbecue sauce plus more

calvados or other apple brandy, st-germain (elderflower liqueur), bitters , preferably fee brothers whiskey barrel aged or angostura, champagne, chilled, freshly grated nutmeg

ice cubes, cachaca, pisco, st germain (elderflower liqueur), semisweet white wine such as a riesling or gewurztraminer, freshly squeezed lime juice plus 2 thin slices lime, soda water, kiwi, apple, cucumber, green grapes, cut in half, fresh sage leaves

mandarin oranges, sugar, st-germain (elderflower liqueur), fresh (or frozen, thawed) cranberries

cream, white sugar, white wine, freshly-squeezed lemon juice and zest of lemon, grated nutmeg, mint, lemon slice

butter or margarine, softened, beef tenderloin, trimmed, salt, pepper, sherry-mushroom sauce

chopped cooked chicken, chicken broth, divided, uncooked regular rice, hard-cooked eggs, chopped, bacon, cooked and crumbled, salt, pepper

french bread baguette, cut into 24 1/2-inch-thick rounds, st.andre or other triple cream cheese, room temperature, saga or other soft riped blue cheese, room temperature, radish bunches, trimmed and thinly sliced, celery stalks, thinly sliced

sea scallops (24 to 28), tough muscle removed from sides if necessary, dry vermouth, minced shallot, white-wine vinegar, dry white wine, cold water, cold unsalted butter, cut into tbsp pieces, chopped fresh tarragon

fresh pink grapefruit juice (from 2-3 grapefruits), st-germain (elderflower liqueur), campari, chilled sparkling wine