Read Shakespeare's Kitchen Online
Authors: Francine Segan
Shakespeare's Kitchen (25 page)
Meat Pies, Individual, with Cointreau Marmalade
Oysters on Spinach with Capers
Pâté with Dates and Homemade Nutmeg Mustard
Pea Tortellini, Spring
Plums, Dried, with Wine and Ginger-Zest Crostini
Prawns in Citrus Cream
Rice Balls, Renaissance
Salmon with Violets
Veal with Glazed Grapes on Saffron Toast
Autumn Squashes with Fried Parsley and
Baked, with Cinnamon “Stems”
and Beet Tarts
Chicken with Wine, Dried Fruit and
“Courage” Tart
Inside-Out Pie
“Orient Red” Quinces
pippins
Tarts with Candied Orange Crust
“Apple” and Steak Pie, Renaissance
Chicken and
Crisp Fried Baby
Fish Bisque with Chestnuts and
Autumn Squashes with Apples and Fried Parsley
B
Banquet of Dantie Conceits, A
,
10.1
beef:
“Apple” and Steak Pie, Renaissance
“Hodgepodge”, Simmered, with Sherry-Parsley Sauce
Prime Rib Roast with Orange-Glazed Onions
Purses
Steak with Elderberry Mustard
Stew with Chestnuts and Onions
beet(s):
and Apple Tarts
Sweet, in Puff Pastry with Crème Fraîche and Ginger
Winter Salad with Raisin and Caper Vinaigrette
Glaze, Scallops in
see also
gooseberry(ies)
see also
wine
Bisque, Fish, with Chestnuts and Artichokes
Book of Cookrye, A
,
6.1
Boorde, Andrewe,
3.1
,
5.1
,
7.1
,
10.1
Almond Saffron Chicken in
Ginger-Zest Crostini, Dried Plums with Wine and
Inside-Out Pie
Rosemary Croutons, Seafood Soup with
Saffron Toast, Veal with Glazed Grapes on
stale, food served on
toasted, added to beer and wine,
6.1
,
10.1
Brillat-Savarin, Jean Anthelme
Almond-Orange
“Pears” in
C
with Smoked Duck
Winter Salad with Raisin and Caper Vinaigrette
cakes:
Banbury
“Queen Elizabeth’s Fine”,
8.1
Rose, 1610,
8.1
caper(s):
Crab with Garlic and
Mint Sauce, Roast Leg of Lamb with
and Orange Salad, Mediterranean
Oysters on Spinach with
and Raisin Vinaigrette, Winter Salad with
Sweet Pea Purée with
with Peppercorn and Onion Stuffing
Grilled Tuna with Sweet Onions and
Puréed, with Currants and Spices
and Shrimp Salad
Castle of Heatlh, The
,
5.1
cauliflower:
Baby, in Orange-Lemon Sauce
Chowder
Cheesecake “in the Italian Fashion”
chestnuts:
Beef Stew with Onions and
Fish Bisque with Artichokes and
chicken(s):
Almond Saffron, in Bread
and Artichokes
changing into capons
Plum Pie
with Sorrel Pesto
Stock, Renaissance
Velvet Soup with Grapes
with Wine, Apples, and Dried Fruit
Chive Flowers, Spring Lettuce with
citrus:
Cream, Prawns in
Peel, Candied
Tarts
Cod Steaks with Onions and Currants
Cointreau Marmalade, Individual Meat Pies with
cookbooks:
Elizabethan,
prf.1
,
4.1
of late 1700s
cookies:
Renaissance
1610 Rose Cakes
Coriolanus
,
6.1
with Capers and Garlic
with Pistachios and Pine Nuts
Crostini, Ginger-Zest, Dried Plums with Wine and
Croutons, Rosemary, Seafood Soup with
cucumber, in Winter Salad with Raisin and Caper Vinaigrette
Cuisinier François, Le
,
1.1
Banbury Cake
Cod Steaks with Onions and
Puréed Carrots with Spices and
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