Treat Your Family Like Nobility

Historical Recipes from the European Aristocrats of the Past.

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Saturday, November 24, 2007

Meat Nests


1.5 lb ground meat
1 thinly cut shallot onion
1 egg yolk
2 pieces of white bread
3 tbsp whipping cream
Salt, pepper, other spices on taste
For stuffing:
1 lb boiled vegetables mix
1 egg white
Ground cheese and salt on taste
2 tbsp vegetable oil


Soak white bread in whipping cream.
Add soaked bread, yolk, onions, and spices to the ground meat, and stir until an even consistency is reached.
Shape medium-size round cutlets from this mix, and press in the middle.
Place a portion of the vegetable mix in the middle of every cutlet.
Pre-heat an oven to 380 F (190 C).
Whip egg white and cheese together, and cover every cutlet with the whipped white-cheese mix, place on a baking sheet, and bake in the oven until meat readiness.


If the top of meat nests starts to burn, place green salad leaves on top.

Saturday, November 17, 2007

Butter cakes


0.5 lb (or 250 g) butter
0.5 lb (or 250 g) sugar
2 eggs
1 lb (or 500 g) flour
0.5 tsp vanilla extract
1 tsp baking powder


Whip butter and sugar together.

Whip the eggs separately, and then whip them together with the butter and sugar mixture, adding vanilla.

Mix flour and baking powder together, and add them into whipped mix, stirring until even consistency but without a blender.

Make a ball from the dough, then divide it to 2 halves, shape the halves into a round shape, roll them in plastic wrap, and place in a refrigerator for 2 hours.
Pre-heat an oven to 340 F (170 C).

Sprinkle the board with flour.
Place the dough rounds on the board; roll them into 3-5 mm thickness.
Sprinkle with the flour, and cut in round shapes (or another ones, if you like).

Place the cakes on a baking sheet, and bake for about 10-12 minutes, until they turn light-golden. Do not overcook!

Take them out of oven, and cool on the board.
Repeat until you run out of the ingredients.

Saturday, November 10, 2007

Grated Pie


2-3 eggs
1 cup sugar
3 cup flour
1/4 tsp salt
1 tsp baking powder (or 0.5 tsp baking soda)
1/4 lb (125 g) butter or margarine
1 tsp vanilla sugar
1 cup sour jam


Whip eggs; add sugar and vanilla by teaspoon continuing whipping.
When this mix starts to clump, add melted butter or margarine, continuing stirring.
Divide the dough into 2 parts: 2/3 and 1/3.

Cover a baking sheet with baking paper, put 2/3 of the dough on this sheet, and spread the dough flatly by over it.
Spread jam over the dough.

Grate and rub the leftover 1/3 of dough over the baking sheet to cover the jam entirelly with a layer of dough shreds.

Place the pie in an oven pre-heated to 400 F (200 C), and bake for about 20 minutes.

Saturday, November 03, 2007

Deli Pate


1 lb veal meat
0.5 lb pork
1.5 lb bacon
1.5 tsp salt
0.5 tsp each of: dried basilica, sage, thyme, and green pepper
2 slices white bread
1 egg white
2 medium shallot onions
0.5 lb whipping cream
0.5 lb veal liver
4 tbsp butter
2 tbsp brandy
2 tbsp rum
1 garlic
1/4 lb ham
0.5lb champignons
Grated cardamom and grated ginger on taste
2 tbsp cut parsley greens


Cut all meats into thin slices and place on a large flat dish over the bacon slices.
Mix 1 tsp salt and dried spices (basilica, sage, thyme, green pepper), and sprinkle the meat with this mix.
Cut the bread into very thin slices, and place over the meat.
Blend egg white and 6 tbsp whipping cream, and pour over bread layer.
Cover dish with a lid, and keep in a refrigerator for about 12 hours.
Cut onions into small cubes.
Cut veal liver into medium cubes.
Melt 2 tbsp butter in a skillet, then put onions over this, and fry until they turn to golden.
Put veal liver in the skillet, and stir-fry for about 2 minutes together with the onions.
Remove heating.
Take the meats out of refrigerator, and grate the meats bread, and bacon together, twice.
Add brandy, rum, grated garlic, cardamom, ginger, and salt to the grated mix.
Stir well, and place into the refrigerator.
Cut ham into medium cubes, and cut champignons into slices.
Pre-heat an oven to 220 C (420 F).
Cover the bottom of the pate dish with long bacon slices.
Mix grated meats, the rest of the whipping cream, butter, parsley, and blend until an even consistency is reached.
Add shallot onions, liver, mushrooms, and ham to the mix; stir well.
Put the mix in the pate dish over the bacon slices, and cover with more bacon slices.
Cover the dish with a lid.
Place this dish in an oven-safe skillet or saucepan with hot water, and place the skillet (or saucepan) in the oven set to the lowest heating level.
Bake for about 50 minutes with 220 C (420 F) heating.
Decrease the heating to 180 C (350 F) and bake for 1 more hour.
Let cool in the oven.
To serve, cut serving slices off, and garnish them with green salad
and fresh bread.