Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, July 28, 2007

Small chocolate cakes with plumes


For dough:

8 eggs
1 cup sugar
1 cup flour
½ lb peeled walnuts

For stuffing:

40 dried black plumes
40 almonds nuts
½ cup white wine

For glazing (icing):

1 lb dark chocolate
2 tbsp butter
3 tbsp light whipping cream


Soak plumes and nuts in a white wine for 5 hours, then drain, and place 1 almondsl nut inside of 1 plume, replacing the seed.
To make dough, separate egg whites and egg yolks.
Stir yolks with sugar, until they turns white.
Whip egg whites into very strong peak consistency, then add yolks, and continuing whipping,
Then, add flour by the teaspoon, and add grated walnuts, continuing whipping.
Cover a baking sheet with paper. Make 40 small dough balls using two teaspoons, and place them on the paper. Dough ball size has to be a little bigger than plum.
Pre-heat an oven to 150°C (300°F) , place the baking sheet in it, and bake for about 15 minutes.
Then, take out and cool.
To make a icing: melt dark chocolate together with whipping cream on very low heating, or over a saucepan with boiling water.
Add butter to the melted chocolate, mix thoroughly, and keep this mix warm.
Place the cakes on a baking paper sheet, smear every cake with the icing, put a plume on the top of r every cake, and let cool until the icing turns strong, then pour warm icing over the cake, to cover the plume, and let cool.

Saturday, July 21, 2007

Sorrel – Fish Soup-Cream


2-3 lb fish
1/4 lb sorrel
1 cup oatmeal
1 large carrot
Salt and pepper on taste
2-4 tbsp butter


Peel and wash fish, remove fins and dark parts from inside.
Bring 1.5 l (about 1/3 g) water to boil in a wide saucepan, add salt and your favorite spices for the fish.
Peel and grate the carrot, stir-fry it for 2-3 minutes with 1 tbsp butter.
Place fried carrots in the saucepan, and bring to boil.
Place fish in the saucepan, and boil until readiness (12 – 17 minutes) on low heating.
Remove fish from the saucepan carefully; pour the oatmeal into the saucepan, and add salt and pepper on taste.
Bring to boil on low heating; put washed sorrel leaves in the saucepan, and boil until the oatmeal is ready.
Sift the broth. Make puree from the boiled oatmeal, sorrel, carrots, and add this puree into the broth.
Bring to boil, and turn the heating off.
Add butter, and stir well.
Serve with fish fillet pieces.

Saturday, July 14, 2007

Cauliflower Salad


2 lb cauliflower
2 medium carrots
1 sweet red pepper
1 green pepper
2 tsp sugar
1 tsp salt
Pinch of coriander, grated black and red peppers, and citric acid
1 pack dill


Peel, wash cauliflower, then cut into medium flowers. Then, boil in salt water for 3 minutes, and drain.
Peel, wash, and grate carrots.
Wash red and green peppers, remove seeds, and cut into short thin stripes.
Cut dills thinly.
Mix together all the vegetables.
Mix together all spices ingredients, pour the mix over the vegetables, and stir well.

Saturday, July 07, 2007

Quail Eggs Appetizer


10 quail eggs
0.25 lb lightly salted steelhead (or other red fish fillets)
1 bunch green onions
1 lemon
5 green olives


Boil eggs for 2 minutes in salt water, then put them in cold water for 3 minutes, and peel.
Wash and drain green onions, cut off white parts, and place 2/3 of all onions on a serving dish.
Cut steelhead at an angle into thin slices. Wrap every slice into a cone shape, and place the egg inside the cone.
Cut lemon into rings, and cut every ring into 6 pieces.
Cut every olive into rings. Place 1 lemon piece and 1 olive ring into a cone with an egg, then sprinkle with thinly cut green onions.
Place all cones on a serving dish, and serve.

You can cover the dish with plastic wrap, and keep it in a refrigerator for up to 2 hours.