Tag: cream

Mushroom Cream Sauce from 1790

14 July 2022

This recipe for a rich and tasty sauce is included in Het Receptenboek van mevrouw Marselis (the recipe book of Mrs. Marselis), published in the Netherlands in 1790. The combination of mushrooms, cream and nutmeg works remarkably well. One to prepare more often!

Mrs. Marselis doesn’t mention what the sauce is supposed to accompany. In this case we decided to combine it with pasta, making it a nice vegetarian dish, but we could also imagine combining it with veal or chicken. 

Wine Pairing

We suggest drinking an excellent rosé with the sauce, one with flavour, fruit, depth and refreshing acidity. For instance Monte del Frà Bardolino Chiaretto. This is a very affordable, tasty rosé with just the right balance between serious flavours, freshness and fruitiness.

What You Need

  • Mushrooms
  • Nutmeg
  • Flour
  • Chicken Stock
  • Cream
  • One egg
  • Butter
  • Lemon
  • Spaghetti

What You Do

We used yellow chanterelles, but you could also use Champignons de Paris. Clean and chop the mushrooms (we didn’t peel them, sorry Mrs. Marselis) and glaze them in butter. When glazed, sprinkle some flour over the mushrooms and stir. After a few minutes, slowly start adding chicken stock to make the beginning of a sauce. Add cream to the pan and some freshly grated nutmeg. Leave on low heat for at least 10 minutes. Beat one egg yolk. Slowly add the mixture from the pan to the egg yolk (marrying the sauce). Then add the egg yolk and cream mixture back to the pan. Warm carefully, otherwise it will split, or you just cooked an omelette. Taste and add a drop of lemon to make the sauce a touch fresher and lighter. No need for pepper or parsley.

We served the sauce with spaghetti and used the cooking liquid to give the sauce the right consistency.

Mushrooms in a Sauce from 1790 ©cadwu
Recipes from 1790 - Mevrouw Marselis

Panna Cotta

29 January 2018

Cream, Cream and More Cream

Such a lovely and simple dessert! Provided of course it’s made the right way. So no milk, no yoghurt, no cream cheese, no whipped cream and most certainly no whipped egg white! Just cream. Cooked Cream. And preferably cream with lots of fat because then you will need less gelatine.
You can serve the panna cotta after a few hours (or the next day) with a rich strawberry or raspberry sauce, but we prefer to enjoy the panna cotta with a bit of candied orange zest, simply because we want to balance the sweetness and richness of the panna cotta with the acidity and bitterness of the orange. Home made is preferred, see the recipe for an Orange Flan.

What You Need (For 4)

  • 500 ml fresh Cream
  • 3,5 leaves of Gelatine
  • 1 Vanilla Bean
  • 25 gram Sugar
  • Candied Orange

What You Do

The recipe is for 4 panna cotta (actually should we say 4 panne cotte).
Slowly bring the cream to the boil. Add the seeds of the vanilla but also add the remainder of the bean. Now keep close to boiling for 15 minutes. Stir when necessary. Remove from the heat and while stirring add the sugar until totally resolved. Now pass through a sieve to make sure you remove all the bits you don’t want. Follow the instruction of the gelatine and add the leaves. Stir well until homogeneous. Cool the liquid somewhat before filling the forms. We used a silicone mold. Nice and easy! The only thing you need to do is to make the mold a bit moist with water. Let the panna cotta cool and then store in the refrigerator until set. Don’t forget to seal with cling foil, otherwise your panna cotta will absorb aromas from other food in the refrigerator.

Panna Cotta © cadwu
Panna Cotta © cadwu