Posted by: hearttohearthcookery | March 1, 2015

Tiered Tazzas

IMG_0700-001  In the center of the mirror plateau are three stacked tazzas.  The top tazza has a Marchpane (see post A Marchpane Experiment) and the lower tazzas present Orange Biscuits, To make Knots or Gumbals, calendula preserved with gum arabic dissolved in rose water and dusted with fine sugar, and gilded almond comfits.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 28, 2015

Banquetting Table 2014

IMG_0707-001  This is the December 2014 banquet table with the decorated cut laid tarts (see previous post) symmetrically arranged around the center mirror plateau.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 27, 2015

The Decorated Tart Lid

IMG_0703-001  The baked cut laid tart lid was presented to the banqueting table decorated with preserved raspberries and apricots.  The preserves glistened in the candlelight.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 26, 2015

Cut Laid Lids Baked

IMG_0421-001  When the cut laid tart lids came out of the bake oven, the egg-washed designs could be seen highlighted during the baking.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 25, 2015

Baking Cut Laid Tart Lids

IMG_0420-001  The paste lids for the cut laid tarts were baked in a quick oven with the bread at the front of the oven on a tin sheet lined with paper.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 24, 2015

Egg Wash

IMG_0419-001  An yolk egg wash is used to high light the design on the cut laid tart lid prior to baking in the bake oven.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 23, 2015

Paste for a Laid Tart

IMG_0417-001  The paste for this cut laid tart was prepared using Robert May’s 1685 receipt (recipe):  make a paste ..with cold butter, two or three eggs, and cold water.

Visit my website at:   www.hearttohearthcookery.com

 

Posted by: hearttohearthcookery | February 20, 2015

Rich Onion Soup

IMG_0410-001  Sara Josepha Hale’s receipt (recipe), Rich Onion Soup, containing onions, turnip, celery, butter, cream, milk, and button onions was presented to table in a pudding bowl.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 19, 2015

18 Button Onions

IMG_0390-002   Just before serving Sara Josepha Hale’s receipt (recipe) for Rich Onion Soup, she directs to stir in 1/2 pint of boiling cream, and about 18 button onions, nicely peeled, and boiled soft in milk and water.  The cream is in the everted rim sauce pan.

Visit my website at:   www.hearttohearthcookery.com

Posted by: hearttohearthcookery | February 18, 2015

Pulp the Vegetables

IMG_0389-001  For the receipt (recipe), Rich Onion Soup, after the onions, turnip and head of celery were stewed until tender; the next step was to pulp the vegetables which was done with a wood masher in a brass colander.

Visit my website at:   www.hearttohearthcookery.com

 

 

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