Monday, November 23, 2009
Whig Cookery
Please leave recipes for your excellent Whig dishes, contemporary or historical, in the comments!
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About Me
- Rob Withers
- I am a Modern Whig living in Northern Virginia. We are just now organizing and I am interested in growing the Whig party in Fairfax County, and other counties in Northern Virginia, with an eye toward getting some local officials elected.
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5 comments:
Hey John, Let's do a Whig cookbook! Recipes from the 1850s. :-)
Here's what I have so far: Whig Recipes.
If you're talking about food from the period, Classical French is the place to start. Techniques and ingredients might vary a bit, compared to today's,but the end result would be the same. Karlo would be a good person to ask, too. LaRousse's Gastronomique or the Escoffier Cookbook would be great places to start. JS
I used to own Escoffier, but I never used it. My French Onion Soup is from Madeleine Kamman, which is the French cookbook I own ("The New Making of a Cook").
I had no idea that it would be French cooking though, for American cuisine circa 1850s.
So give us a recipe. :)
I just bought "Mastering the Art of French Cooking" by Julia Child. Looks like a good one. Recipes forthcoming.
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