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Showing posts with label transalpine. Show all posts
Showing posts with label transalpine. Show all posts

Tuesday, July 22, 2008

Transalpine [Italian] Kitchen

According to tradition, this book, Le Cuisinier Gascon, was written by the grandson of Louis XIV and Madam de Montespan. The Prince, Louis-Auguste de Bourbon, also cooked for King Louis XV; he would introduce Gascon cuisine to culinary literature.

Le Cuisinier Gascon has two hundred and seventeen recipes, some with “picturesque names,” such as Drunken Fritters, Eyes of Veal Stuffed with Gratin, the Chicken in Bat, etc.

The author grants a place to the transalpine [Italian] kitchen: lazagne with oil, rafiolis [raviolis], nioc [gnocchi], macaroni with milk, cabbages Roman-style, veal served with rice, truffles, macaroni pie, polpette [_meat_balls], stuffed veal intestinal membranes baked in two crusts [torta]…

The Foreword announces: «One will find a wise choice of the most exquisite recipes here, with the detailed manner to prepare them.»

Coming, some «French» Italian recipes …

Le Cuisinier Gascon. A Amsterdam. 1740
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