Royal Meal I: The 17th Century Cuisine

Esteemed Readers,

I hope you have never believed in that tale that peasants ate only roots in the 17th century France. To prove that the Frenchmen did not starve, I have translated for you some recipes that I’m going to post until the Easter. Please, pay your dearest attention to the fact that ancient recipes do not have any exact proportions. So, let’s taste saveurs of the 17th century France!!!

Apple Fricassée

Peel apples, slice them & fry in fresh butter. As soon as they are well-cooked, make a sugar syrop, adding a pinch of nutmeg. Serve warm.

Eggs with Orange

Whip eggs in a bowl you are going to cook them, adding some orange juice. Be careful of the seeds. When everything is well-whipped & seasoned with a pinch of salt, take a saucepan, – if it is a maigre day, add some butter; if it is the Lenten day, add some water, – then pour your eggs in a pan & always stir, as if you are making cream, until they are well-cooked. Then put them on a plate & garnish, if you wish, with fried eggs. Serve warm. 

Enjoy Your Meal! 🙂 🙂 🙂

Vive le Roy!

Maria KethuProfumo

PS. The original recipes you may find in books of Esteemed le Sieur de La Varenne & le Sieur Massailot.