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In our recreation, we aimed at producing a setting in which the Vicomte de Choiseul & his guests would have felt at home. The large variety of confectionery and ices (45 different items) seems overwhelming to us today, but is correct for an  important court dessert of this period. All confectionery & ices are from recipes in Gillier's Le Cannameliste Français Nancy 1750, Menon's La Science du Maître d'Hôtel Confiseur Paris 1758 (3rd ed) 's L'Art de Bien Faire Les Glaces d'Office Paris 1768.

In our recreation, we aimed at producing a setting in which the Vicomte de Choiseul & his guests would have felt at home. The large variety of confectionery and ices (45 different items) seems overwhelming to us today, but is correct for an important court dessert of this period. All confectionery & ices are from recipes in Gillier's Le Cannameliste Français Nancy 1750, Menon's La Science du Maître d'Hôtel Confiseur Paris 1758 (3rd ed) 's L'Art de Bien Faire Les Glaces d'Office Paris 1768.

Savoy Cake with Oranges Recipe - This decorative cake would have been served among the sweet entremets of a Victorian dinner. | Historic Food

Savoy Cake with Oranges Recipe - This decorative cake would have been served among the sweet entremets of a Victorian dinner. | Historic Food

A pyramid of salvers or 'waiters' with a range of Georgian sweetmeat glasses, including rare flower glasses. The pyramid is surmounted by a 'top glass' containing a carved orange.

A pyramid of salvers or 'waiters' with a range of Georgian sweetmeat glasses, including rare flower glasses. The pyramid is surmounted by a 'top glass' containing a carved orange.

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