This antique culinary tool made quite a splash some years ago when restaurants began serving the elaborate pressed duck dish of French fame. It seems to be having another moment in the sun these days. If you’re wondering what a duck press is, then read on.
Tag: historic recipes
Making History: Toulouse-Lautrec’s Recipe for Wild Pigeon with Olives
It’s wild game season at D’Artagnan! Hunted Scottish game birds are being delivered every week – and you’ve got to get them while you can. Pheasant, grouse, partridge and wood pigeon may be small birds, but the are full of flavor. Be a part of the seasonal tradition with this recipe for artist Toulouse-Lautrec’s signature dish of wild pigeon with green olives. Bag your game birds and read on for the recipe.
How to Eat Like You’re in the Downton Abbey Film
It’s that time of year again! Wild Scottish game birds are back! This season arrives during the excitement surrounding the Downton Abbey film, and the only appropriate response is to have a lovely game dinner. Because that’s what the Crawleys would do, isn’t it? Read on and you’ll eat like the lord – or lady – of the manor.
Eating Wild Game Birds
It’s not to everyone’s taste, but for those who have the taste nothing else will satisfy. We’re talking about wild game birds. Our Wild Scottish Game Birds are hunted on estates in the U.K. and flown over the pond to us within 24 hours. It’s very rare to get truly wild game, as U.S. law…
A Saucy Conversation with Deana
“Sauces are the splendor and the glory of French cooking” ~ Julia Child We will glory in any sauce. Sriracha. Marinara. Fra Diavolo. Bechamel. Bourbon barbecue sauce. Tartar. Chimichurri. Mole. We believe there should be sauce on everything. But when it comes to sauces, the mother lode is in French cuisine, and we are going…
Saucy Series IX: Cumberland
Welcome to guest blogger Deana Sidney of Lost Past Remembered, a blog dedicated to discovering, replicating and adapting historic recipes. In this saucy series she demystifies one of the cornerstones of classic French cuisine: the mother sauces. Cumberland Sauce Alfred Lunt and Lynn Fontanne were giants of the American stage from the 1920s to 1960. They…