[Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan

[Johnna Holloway]

Lots of sweet things come to mind. Fruits, fritters, souffles, cakes,  
creams and jellies, the pastries and confections
are all listed in Audot's French Domestic Cookery from 1846.

Beauvilliers in The Art of French Cookery (1827) has Wafers.
Butter Wafers. Gauffres an Beurre.

Put into a bason three spoonsful of sugar and three of flour, a little  
orange-flower water and a little lemon grate ; melt two ounces of fine  
butter in half a pint of water and wet the paste with it; mix the  
flour well and let the paste be thin; that is to say, neither too  
clear nor too firm; heat the irons equally on both sides; butter them  
all over but slightly; put in a spoonful of paste, and fire by turning  
it on both sides; take out the gauffre when it is of a fine gilded  
colour, and roll it upon a roll, and hold it till it takes the form;  
then put in another, and as they are finished put them in a  search  
into the stove to dry till ready to serve.

Cream Wafers. Gauffres a la Crime.

Take three spoonsful of sugar, three of flour, two eggs, a little  
orange-flower water, and liquify it with sweet cream; let the paste be  
thin and very smooth; heat the irons on both sides and butter them,  
and do the wafers as in the article above: to give them another form,  
take a bit of very smooth wood about a foot long and the thickness of  
a small cane: when the wafer is ready lay the wood upon the iron and  
roll it up: throw it off and put it into the stove.

Google Books has a number of original 19th century French cookbooks up  
now.

Johnnae



On Jan 30, 2011, at 3:52 PM, Kingstaste wrote:

> So if you were going to tempt someone to come nibble in your  
> boudoir, what
> would you serve?  (I'm working on my non-sweet snack to take to my  
> movie class next weekend -
> the movie is Camille) Seems like anything out of Careme or Escoffier  
> would serve, but I thought
> I'd ask the creative collective here. Cough.cough..
> Christianna