This page incorporates text from the public domain cookbook Household Cyclopedia by Henry Hartshorne. Ingredients 2 glasses red wine 1 glass vinegar 3 tsp cullis (strong meat broth) A bit of sugar 1 onion, sliced A little cinnamon 1 bay…
Ham sauce (in Italian, Salsa di Prosciutto) is a relatively quick and simple sauce used to coat pasta or served over rice. It should not be confused for a glaze for baked ham—rather, it is a sauce on its own…
This recipe is from Escoffier’s Le Guide Culinaire. Ingredients 1 lb brown roux 6 quarts brown stock 8 tablespoons tomato paste 1 lb mirepoix 1 bouquet garni Procedure Dissolve the cold roux in a bowl by stirring in some of…
This recipe is from The Cook’s Decameron: A Study In Taste, Containing Over Two Hundred Recipes For Italian Dishes, from a project that puts out-of-copyright texts into the public domain. This is from a very old source, and it reflects…
Domoda is a popular Gambian and Senegalese dish known for its rich and creamy peanut stew. It is often prepared with meat such as beef, lamb, or chicken, combined with an assortment of vegetables. Domoda is traditionally served with rice…
Demi-glace is prepared by the slow reduction of a mixture of sauce espagnole and brown stock. Ingredients 3 cups sauce espagnole 4 cups brown stock ¼ cup Madeira or sherry Procedure Mix the sauce espagnole and the brown stock together…
Crotopo soup aka croute au pot (Fr.) Ingredients Clear soup ½ pound (230 g) lean veal 3 ounces (85 g) cooked ham 1 egg yolk Salt Pepper 1 pinch of nutmeg French bread rolls Broth Procedure Pound the veal in…
Ingredients 60 g mushrooms, sliced 10 g butter 10 g flour 15 g diced onion 2 bay leaves 180 ml milk or white stock Seasoning to taste 20 ml cream Mushrooms, cut Brunoise, for garnish Parsley Procedure Heat the butter…
Here is a recipe for a fantastic beef and Guinness casserole. You can find many variations of this by searching the internet, but I found many of them lacking so I experimented and experimented. Finally it started tasting deep and…
Ayamase jollof rice is a dish of Nigerian rice made with green bell pepper and green habanero pepper. Ingredients 1.5 kg assorted meat, cut in small pieces 8 medium green bell peppers, washed and seeded 12 small habanero peppers, washed…
Arambašići are a speciality from Sinj, Croatia. Unlike some other cabbage rolls, which use fresh leaves, these are rolled up in whole pickled cabbage leaves. Ingredients 600 g beef (best from the neck), finely chopped 150 g smoked ham or…