Napoleonic Pleasures : 44
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Bon appetit! / Directory / 1st EmpireMauviettes* baked in a pie
“Alouette, alouette, je te plumerai …”During the First Empire, the term “mauviette” was used not to call someone a chicken, but to designate the field lark, and by extension any similar plump bird that might make a good meal. While nowadays the only lark dish tends to be “pâté d'alouette”, in the 19th century cuisine […]
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Bon appetit! / Directory / 1st EmpireBlancmange
Almond flavourA blancmange is a dessert made from almond milk which has the consistency of a jelly.It was very popular all through the 19th century, when its smooth, pale appearance was appreciated. Nowadays, however, we might consider it to be rather bland. Similarly, the flavour of almond was greatly prized, whether in powdered or syrup […]
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Bon appetit! / 2nd Republic / 2nd Empire, Directory / 1st EmpireChicken Marengo
A recipe for victoryDunan, chef to Napoleon's army in Italy, is generally credited with the invention of this recipe. He had to create a meal in haste in the evening after the Battle of Marengo (14 June 1800) for the victorious General Bonaparte. Having no butter to hand, and deciding that it would take too […]
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Bon appetit! / Directory / 1st EmpireBarley Water
Quenching thirst: a passion for cordials On the street, people could quench their thirst from the liquorice water seller (“marchande de coco”), a familiar street figure who sold a refreshing drink made from liquorice wood and water, or by drinking lemonade (not yet fizzy lemon drink) sold by the guild of soft drinks manufacturers. At home, cordials […]