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

[Kingstaste]

Those are all wonderful, and I had also thought of the Nipples of Venus.
However, I am not assigned sweets, but non-sweets.  I'm considering taking
the Greta Garbo Cocktail which is not my area either, but might be fun
(recipe below).  

I've started looking at Diets for Consumptives, and think I may do a
blancmange, along with some other savories.  

Christianna

The Garbo Cocktail is interesting and the creme de menthe may not be the
first thing we would normally add to a brandy, orange juice and grenadine
cocktail, but it is surprisingly good. The mint liqueur adds just a splash
of cooling herbs and is a nice accent if used in small amounts.
Ingredients:
•	1 oz brandy
•	1 oz dry vermouth
•	1 oz orange juice
•	1/4 oz grenadine
•	dash of white crème de menthe


-----Original Message-----
From: sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org
[mailto:sca-cooks-bounces+kingstaste=comcast.net at lists.ansteorra.org] On
Behalf Of Johnna Holloway
Sent: Sunday, January 30, 2011 7:29 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] OOP - Food for a 19th Century Parisian Courtesan

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.
<snip>

Cream Wafers. Gauffres a la Crime.
<snip>

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

Johnnae