Napoleonic Pleasures : 44
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Bon appetit! / 2nd Republic / 2nd EmpireThe solilème or "Sally Lunn"
The bizarrely named solilème is a slightly salted cake that has an interesting history. Originally from the French region of Alsace, the name probably came from the French words “soleil” et “lune”, a term that was already used to describe a similar roundish cake-like bread. During the 17th century, the recipe arrived in Britain and […]
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Bon appetit! / 2nd Republic / 2nd EmpireCrèpes and pannequets (pancakes)
During the Second Empire, crèpes (as they were spelt at the time) were an integral part of home cuisine. They were traditionally sprinkled with a simple layer of sugar, as the batter would often be flavoured with eau-de-vie or brandy. However, they experienced stiff competition during the period from a similar food from across the […]
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Bon appetit! / 2nd Republic / 2nd EmpireBoiled Turkey
The TurkeyThe turkey, for which fine bird we are indebted to America, is certainly one of the most glorious presents made by the New World to the Old. Some, indeed, assert that this bird was known to the ancients, and that it was served at the wedding-feast of Charlemagne. This opinion, however, has been controverted […]
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Bon appetit! / 2nd Republic / 2nd EmpireForcemeat for veal, turkeys, fowls, hare &c.
An anecdote is told of the prince de Soubise, who, intending to give an entertainment, asked for the bill of fare. His chef came, presenting a list adorned with vignettes, and the first article of which, that met the prince's eye, was “fifty hams.” “Bertrand,” said the prince, “I think you must be extravagant; Fifty […]
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Bon appetit! / 2nd Republic / 2nd EmpireCharlotte Russe
An Anglo-Russian dessert, made à la française. The Second Empire recipe for this dessert is a simpler version of the famous “Charlotte à la russe”, which was white like the St. Petersburg snow. The modern recipe is closer to the original in that it includes crème anglaise and is slightly more complex. Although originally an English creation, […]
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Bon appetit! / Directory / 1st EmpireVerjus or verjuice
Verjus is the name given to the juice taken from unripened white grapes. At the time, there were three different sorts of grapes: one for wine, one for the table, and one for verjus. Verjus is acidic and was thus used as an alternative to lemon juice. In 19th century, a change in tastes meant […]
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Bon appetit! / 2nd Republic / 2nd EmpireBoiled leg of lamb à la béchamel
The period recipe here recommends boiling (as was the French standard way of cooking meat until 1814), but we would recommend that you roast the joint.
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Bon appetit! / 2nd Republic / 2nd Empire, Directory / 1st EmpireChristmas Plum Pudding
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Bon appetit! / 2nd Republic / 2nd Empire, Directory / 1st EmpireFig Pudding
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Bon appetit! / 2nd Republic / 2nd Empire, Directory / 1st EmpireMonday’s Pudding