A Table of Desserts

Posted by
|

richevaisselle

  • an Davidsz. de HEEM (Utrecht, 1606 – Antwerp, 1683-84)A Table of Desserts

    1640

  • H. 1.49 m; W. 2.03 m
  • Collection of Louis XIV (acquired from Eberhard Jabach, 1662) 

A masterpiece of de Heem’s Antwerp period, where he moved in 1635, and very probably his earliest still life. A large work rich in symbolic references to worldy vanities and with a moral message.

17736_p0002680.002

 

 

A synthesis of Dutch precision and Flemish Baroque

 

 

 

Elaborate still lifes of lavish meals in this genre were highly fashionable at the time. The table is piled high with luxurious glass and tableware, a variety of food and fruit, and a half-eaten pie. A lute and a recorder are resting against the table. De Heem has in fact given considerable thought to their seemingly disorderly arrangement. Largely trained in Utrecht and Leyden, he had been living in Antwerp for five years when he painted this picture, in which he achieves a brilliant synthesis of Dutch precision and Flemish Baroque.

tourte

 

 

 

Pie in the stinging nettle

menagier_de_parisjpg

According to Ménagier of Paris

Le ménagier de Paris : traité de morale et d’économie domestique composé vers 1393, Volume 1

Société des bibliophiles françois (Paris, France)  – 1 janvier 1846

Crapelet – Éditeur

 

Original recipe” Take four handfuls of chards, two handfuls of parsley, a handful of chervil, a stalk of fennel and two handfuls of spinach, and wash them in the cold water, then sliced thinly well: then crush of two pairs of cheeses, then put eggs, with this way, and crush them among the cheese; then put herbs inside the mortar and crush quite together, and also put it some fine powder. Or in place of where you first place crushed in the mortar two bells of ginger, and on it crush your cheeses, eggs and herbs, and then throw some old cheese of press or other browned above those herbs, and bring  into the oven, and then summits a tart and eat it hot. ”

 

P1040329[1]

Ingredients

Pie crust pastry:

200 g of flour, 100 g of butter, salt 54 gr of fine spices 16 g of pepper, 16 gr of cinnamon, 16 gr of ginger, 4 gr saffron, 2 gr of clove.

 

Device 200 g of leaves of stinging nettles, 1 small bouquet of chervil, 1 small bunch of parsley, 1 small bouquet of dill or the rashes of a bulbous fennel, 200g of spinach, 250 g of Saint Florentine or fresh square gervais, 150 g of fresh tomme cheese 2 eggs, 1 coffee spoon of fine spices, 1 coffee spoon of powder ginger, 80 g of forming or Parmesan cheese freshly worn, salt.

 

Prepare the pie crust pastry in advance and reserve it for the cool.

Wash herbs, press carefully and chop very finely.

Crush the Saint Florentine, grate the fresh, tomme cheese and mix in herbs.

Add beaten eggs, ginger and fine spices. Salt.

Make a rolled-out pastry of dough and darken a pie plate.

Strew with grated cheese and cook in a hot oven (250 degrees) during the 1 hour.

 

Plat : Tourte aux blettes (selon le Ménagier de Paris) COUVERTS : 10
Descriptif :   Tableau :  

 

 

Photo du plat :
PHASES ESSENTIELLES DE PROGRESSION  
DENREES U Qtt
Pâte brisée 

Mélanger les épices, le sel avec la farine.

Couper le beurre en parcelle, puis ajoutez-le avec la farine. Mélanger l’ensemble jusqu’à obtention d’un sablage fin.

Incorporer l’œuf puis façonner une boule.

Laisser reposer la pâte au réfrigérateur

 

FarineBeurre

Œuf

Quatre épices

Poivre

Canelle

Safran

Sel

KgKg

P

 

0,2500,125

1

 

Farce 

Emincer les feuilles de blettes.

Plonger les feuille dans l’eau bouillante salée quelques secondes puis les refroidir très rapidement dans l’eau glacée. Egoutter puis essorer.

Ciseler l’ensemble des herbes finement et mélanger avec le fromage de chèvre frais.

Ajouter les œufs battus avec le parmesan et le sel.

 

Mélanger les feuilles de blettes refroidies avec le mélange chèvre, herbes et œufs.

 

Feuille de côte de bette

Cerfeuil

Persil

Aneth

Fromage de chèvre frais

Tomme fraîche

Parmesan

Œufs

Sel

Muscade

Epices

Kg

Btt

Btt

Btt

Kg

Kg

Kg

P

 

0,400

0,25

0,25

0,25

0,250

0,100

0,080

2

 

Montage 

Etaler la pâte au rouleau

Dans un moule à tarte, déposer la pâte et piquer le fond de tarte.

Ajouter la farce de blette puis recouvrir d’un cercle de pâte.

 

Souder les bords avec un jaune d’œuf mélangé à de l’eau ou du lait.

Réaliser une petite cheminée sur le dessus de la tourte, dorer l’ensemble et cuire au four à 180°c

 

Œuf

 

 

P

 

1

 

 

 

Add a comment

You must be logged in to comment.

EU flag-Erasmus+_vect_POS

This project was funded with support from the European Commission. The content reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.