we go on our collection of 17th century recipes. So today in our menu there are:
Artichokes in White Sauce
Boil some small artichokes in slightly salted water. When they are ready, add some parsley, season with salt & black pepper, put them into the oven. Meanwhile make a sauce from an egg yolk, a drop of vinegar & some broth.
Asparagus with White Butter
Boil some asparagus in salted water. Make a sauce from butter, salt, vinegar & nutmeg or black pepper, stirring it constantly. Pout it on the asparagus when they are ready to be served. This sauce also fits for asparagus salad.
Slice a big piece of lamb, brown it in a pan. Then cook in broth, seasoned with salt, pepper, cloves, some herbs , chestnuts & champignons. Brown it in flour in the pan, garnish with champignons & fried bread. Serve with capers & lemon juice.
Bon Appétit! 🙂 🙂 🙂
Vive le Roy!
PS. The original recipes you may find in books of Esteemed le Sieur Massailot.