COMPENDIUM FERCULORUM PDF

A partial answer is contained in the rather long and typically Baroque title of his work: Compendium ferculorum, czyli zebranie potraw Czerniecki was thus a courtier of a grand lord, a royal secretary and a land official. First and foremost, he was a cook and as such holds a place in Polish history. Czerniecki wrote that the Polish word kuchmistrz signified a master of cookery. More, his place among artists stemmed not solely from his personal features but also the importance of the matter with which he dealt. Czerniecki envisaged culinary art as the very essence of humanity.

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Recipe no. The actual number of recipes deviates from that claimed by the author. On the one hand, there may be more than one recipe under a single numbered heading.

For example, under number 4 in chapter 1, there are three disparate recipes, one for stewed meat in saffron sauce, one for a thick sauce of sieved vegetables and one for boiled meatballs , as well as a tip to add raisins only to those dishes that are meant to be sweet. Chapter 2 opens with five unnumbered recipes for sauces to be used with fish. On the other hand, some of the numbered headings are not followed by any actual recipe, serving only to reiterate that various dishes may be prepared using the same basic technique.

For instance, in chapter 3, the recipe for a puff-pastry apple tart, is followed by eleven numbered headings saying, " pear tart likewise", " woodland strawberry tart likewise", " sour cherry tart likewise", and so on for fig , prune , date , gooseberry , peach , plum , currant and quince tarts. The underlying assumption is that they are to be used by a professional chef rather than a person with little cooking experience.

The recipe for stewed meat in saffron sauce, cited below, is typical is this regard. And when boiling, add thick sauce, vinegar, sugar, saffron, pepper, cinnamon, both kinds of raisins, limes. Bring to boil and serve in a bowl. The instructions were most likely meant to be read aloud by the chef or one of senior cooks to junior members of the kitchen staff, who would carry them out. When it comes to spending, the author cautions against both waste and unnecessary thrift.

Abundant use of expensive spices was one way to accomplish this. Czerniecki counted sugar among spices and used it as such; his book contains few recipes for desserts, but sugar is used profusely in recipes for meat, fish and egg dishes.

Vinegar was also used in copious amounts. Such fusion of excessively piquant, sweet and sour tastes, which modern Poles would likely find inedible, was typical of Old Polish cuisine, described by Czerniecki as "saffrony and peppery".

Czerniecki described Polish dishes as "saffrony and peppery". A dish that succeeded to puzzle or surprise the diners was considered the greatest achievement of culinary sophistication.

One is for a capon in a bottle; the trick was to skin the bird, place the skin inside a bottle, fill it with a mixture of milk and eggs, and put the bottle into boiling water. As the mixture expanded in heat, it produced an illusion of a whole capon fit inside a bottle.

He did, however, reference foreign influences throughout the book, particularly from French cuisine and from what he referred to as "Imperial cuisine", that is, the cooking styles of Bohemia and Hungary , [34] then both part of the Habsburg Empire. He displays an ambivalent attitude to French cookery; on the one hand, he dismisses French potages , or creamy soups, as alien to Polish culture [35] and criticizes the use of wine in cooking.

Who now comprehends all these, to our times quite strange, These huge platters of kontuz, of arkas, blancmange , And then cod with its odorous and rich stuffing comes,.

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