Epic Cooking: Breakfast at Judge Soplica’s: Difference between revisions
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| <poem>Elder ladies, up earlier, had coffee before; | | <poem>Elder ladies, up earlier, had coffee before; | ||
For themselves | For themselves they’ve prepared now a tasty encore, | ||
A concoction from heated, with cream thickened, beer, | A concoction from heated, with cream thickened, beer, | ||
In which curds, densely floating, of cream cheese appear.</poem> | In which curds, densely floating, of cream cheese appear.</poem> | ||
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While suspended around them big bunches hung drying | While suspended around them big bunches hung drying | ||
Of wild thyme, sage, cardoon, and of fennel and bennet, | Of wild thyme, sage, cardoon, and of fennel and bennet, | ||
Miss | Miss Hreczeha’s home drugstore all hanging within it. | ||
The cheese-house at the top was six yards square almost, | The cheese-house at the top was six yards square almost, | ||
And all built on the top of a single thick post, | And all built on the top of a single thick post, | ||
All not unlike a | All not unlike a stork’s nest.</poem> | ||
| źródło = ''ibid.'', Book IX, verses 679–689 | | źródło = ''ibid.'', Book IX, verses 679–689 | ||
| oryg = <poem>Stała w ogrodzie, prawie pod samym parkanem, {{...}} | | oryg = <poem>Stała w ogrodzie, prawie pod samym parkanem, {{...}} | ||
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We shall take a closer look at the beer soup at the end of this post. For now, let's skip to the meat. | We shall take a closer look at the beer soup at the end of this post. For now, let's skip to the meat. | ||
== Hors- | == Hors-d’Œuvres == | ||
[[File:Wędliny Osieczanka.jpg|thumb|250px|A "Mickiewicz-style" breakfast at the Osieczanka restaurant]] | [[File:Wędliny Osieczanka.jpg|thumb|250px|A "Mickiewicz-style" breakfast at the Osieczanka restaurant]] | ||
If we know by now what the women had for breakfast, then let's see what was served to the returning hunters. Their buffet, as you can guess, was way meatier. | If we know by now what the women had for breakfast, then let's see what was served to the returning hunters. Their buffet, as you can guess, was way meatier. | ||
{{Cytat | {{Cytat | ||
| <poem>For men | | <poem>For men there’s a choice of smoked meats on a platter: | ||
There is tongue, savouries, sausage, and half-geese well fattened, | There is tongue, savouries, sausage, and half-geese well fattened, | ||
All first-rate, all by secret house recipe cured, | All first-rate, all by secret house recipe cured, | ||
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| <poem>At the end, as the last course, zrazy were served. | | <poem>At the end, as the last course, zrazy were served. | ||
Thuswise was in the | Thuswise was in the Judge’s house breakfast observed.</poem> | ||
| źródło = Mickiewicz, ''op. cit.'', Book II, verses 522–523 | | źródło = Mickiewicz, ''op. cit.'', Book II, verses 522–523 | ||
| oryg = <poem>W końcu wniesiono zrazy na ostatnie danie: | | oryg = <poem>W końcu wniesiono zrazy na ostatnie danie: | ||
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| Fry two tablespoons of finely chopped shallot or onion in a quarter of a pound of butter. Once the onion is soft, add one tablespoon of flour. Fry a little more, then stir in half a quart of good, clear stock. Add finely chopped lemon zest, bring to boil a few times, squeeze in lemon juice and sprinkle with pepper. Serve | | Fry two tablespoons of finely chopped shallot or onion in a quarter of a pound of butter. Once the onion is soft, add one tablespoon of flour. Fry a little more, then stir in half a quart of good, clear stock. Add finely chopped lemon zest, bring to boil a few times, squeeze in lemon juice and sprinkle with pepper. Serve zrazy with this sauce. | ||
| źródło = ''ibid''., p. 43 | | źródło = ''ibid''., p. 43 | ||
| oryg = Wziąć masła ćwierć funta; usmażyć w niem drobno usiekanej szarlotty, albo cebuli dwie łyżki; gdy już cebula będzie miękka, dodać łyżkę stołową mąki; podsmażyć, ciągle mięszając i rozrobić bulionem klarownym, dobrym, którego potrzeba pół kwarty; wrzucić skórkę z cytryny drobno usiekaną; zagotować kilka razy, wcisnąć sok z cytryny i wsypać nieco pieprzu; i podać z tym sosem zraziki. | | oryg = Wziąć masła ćwierć funta; usmażyć w niem drobno usiekanej szarlotty, albo cebuli dwie łyżki; gdy już cebula będzie miękka, dodać łyżkę stołową mąki; podsmażyć, ciągle mięszając i rozrobić bulionem klarownym, dobrym, którego potrzeba pół kwarty; wrzucić skórkę z cytryny drobno usiekaną; zagotować kilka razy, wcisnąć sok z cytryny i wsypać nieco pieprzu; i podać z tym sosem zraziki. | ||