Royal Meal II: Appetisers

Esteemed Readers,

today I offer you two rather curious but easy to be made recipes that fit perfectly as appetisers. I hope you will enjoy the final result!

Bouillans (Boiled Sliced Chicken or Capon for Entrées)

To cook bouillans take some fried chicken or capon, some marrow as big as a quail egg, the same quantity of lard & some fine herbs. Chop & season everything, put on a plate. Make a perfect stuffing, then roll it as thin as a piece of paper, then shape it again. Take a bit, make a ball & add a drop of water above. Then add some stuffing, (smaller balls) on the top & fix well with fingers. Then cut them in two & fry. You can serve them as hors-d’oeuvre or garnish entrées . But they must be served hot with some lemon juice & a touch of white wine. 

Croquets

Croquets is a dish that is certainly consists of a tender stuffing. They are shaped either as big as an egg or as small as a nut. They may be served as appetisers for entrées, – at least as hors-d’oeuvres,- as well they fit for garnish.

So take stomachs of a fatted fowl, a chicken & a partridge. Chop this meat, adding some white lard, veal udder, veal sweetbread, truffles & champignons, marrow, crumbs of bread, soaked in milk & all sorts of fine herbs. Add some cream-cheese & some cream, just enough for the consistency. Chop & season everything well, add 4 or 5 fresh eggs & 1 or 2 egg whites. Make round croquets from the mass. Soak them in beaten egg, roll in bread crumbs. Leave them on the plate for a while, then fry & serve hot. The same stuffing fits for meatballs & filets mignons.

Bon Appétit! 🙂 🙂 🙂

                                                                   Vive le Roy!

Maria KethuProfumo

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

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About kethuprofumo

Reconstructing the Past for the glorious Future
This entry was posted in culture, Food, France, Louis XIV, Society, Uncategorized and tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink.

25 Responses to Royal Meal II: Appetisers

  1. Lard, stomachs, udder, sweetbreads? Excuse me, Maria I need to lay down. 😀

  2. Pupazzovi says:

    Molto interessante

  3. ateafan says:

    No thank you …

  4. fulvialuna1 says:

    Ricette originali per un post originale.

  5. HesterLeyNel says:

    I can’t imagine going to all this trouble to for appetisers and then on to the main meal, my goodness.

  6. wedreamaloud says:

    wow! Ricette interessanti… per me no grazie…ma è sempre interessante sapere 🙂

  7. The croquets sound very rich, Maria, I don’t think I could eat them. Very interesting recipes.

    • kethuprofumo says:

      Why not, dear Robbie? The recipe offers to make only small portions. I think it is very reasonable, as indeed they are too heavy. And it means that smaller quantity can feed more persons. It is a reasonable solution, besides for men they would be great.

  8. Do you think you can eat the stomach or would you have to burst them open and just eat the insides like we do with pig pudding.

    • kethuprofumo says:

      Why, dear Charlotte? If it is well-cooked, why not. Besides these dishes mean a small portion, if you have noticed. Not a full plate, of course. Chicken stomachs are very tiny and tasty, if they are well-boiled. 🙂

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