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So funny vintage recipe on how to get your Chicken oh so tender. How To Make Chicken Tender Pollets A Devenir Tenders                         In order to make chickens immediately edible, take them out of the hen-run (chicken coop), pursue them into open country (chicken chase), and when you hae made them run, KILL them with a gun loaded with very small… Read More

I just love polish food, it’s so comforting as the weather begins to turn slightly crisp. The apple crop is at it’s peak just becking one to see if it can be grilled so what better way than a smoked kielbasa kabobs. Country Kielbasa Kabobs ½ cup Dijon Mustard              ½ cup apricot preserves 1/3 cup minced green onions 1 pound smoked kielbasa, cut into 1-inch chunks… Read More

Poires Cuites Cooked Pears Peel your pears, cut them in two, seed them, and cover them with water. You need half a liter of water for two pounds of pears, and four hundred grams of sugar. Let them cook until the pears become transparent, then let them cool. 2 cups water, 2 lbs. pears, 1 3/4 cups sugar. Barely simmer. That’s it Source: The Art of Cuisine

I found some interesting vintage recipes in an old cookbook I have. It’s always fun just to read thru them. So enjoy it and let me know if you make it.   Poached Partridge Perdeau Poche  Take a partridge, pluck it, dress is, stuff the inside with Foie Gras, either of goose or duck, and a truffle cut into large pieces-if you have neither, use a truffled pig’s trotter(anyone know what a… Read More