19Th Century Aristocratic Kitchen (Gourmet Food)

[50+ Saved articles, updated daily (updated at 6 p. M.), Please feel free to collect and follow up~] [Theft prevention is 80%. If you only want to watch the heroine working in the manor, you can start watching directly from Chapter 6 and skip the carnival copy] What would it be like to wake up and find yourself transported back in time to 19th century England? To make matters worse, Mattie's mother had just died of illness and the family was in debt. At this time of desperation, news came from Berkshire that the Earl's Mansion was recruiting servants. During the long winter, food and work meant hope for survival. Looking at the few shriveled wheat cakes left at home, Mattie tried her best and successfully applied for a job as a cook's helper at the Earl's Mansion. The kitchen at Earls Court was the busiest place Mattie had ever seen. She was busy every day mixing fermented wheat dough, scraping hard cheese, and helping to marinate bacon for a whole winter. Occasionally, she could still see the delicacies on the high table for the nobles to enjoy, such as stuffed foie gras pie, roasted veal loin with Burgundy sauce, and sweet wine pudding made with honey and fresh cream... Although life is hard, Mattie is enjoying her life with the help of modern cooking skills and the integration of various ingredients. She improved her bread recipe and tried soaking dried fruits, and the stew she cooked with special spices won the praise of even the pickiest countess. From a poor village to the kitchen of a nobleman, Mattie's road to promotion has just begun. Reading guide: 1. The author's writing is terrible. Those who are interested in this subject are welcome to click on the first chapter for a trial reading. 2. The female protagonist in this article focuses on her career line in the early stage, and her emotional line begins to develop in the middle and later stages (the male protagonist is not a count). 3. In the semi-imaginary 19th century Britain, although many relevant documents and books will be consulted, there are still a lot of private settings, so please do not be too particular. 4. This article follows the style of warm farming cuisine. Although the background is England in the 19th century, the cook is from Southern Europe, and in the middle and early stages, he mainly focuses on "Western recipes". 5. The subject matter of this article is a Western background. In order to better remember and read the plot of the novel, the names appearing in the article are mostly two-character and three-character names, and there are no uncommon characters. 6. You can now leave paragraph comments in Zuo Hua, so you can open paragraph comments and Zu Hua. From time to time, Zuo Hua will drop some setting supplements, food science and small theaters. References: Thanks to the MVP Italian cookbook "Silver Spoon" for this article. Without this cookbook, the thickness of the British cookbook alone would not have supported me in writing this book orz Here is a preview of a similar theme: "Dessert Tycoon in Paris in the 19th Century [Management]" When Emily wakes up, she finds herself in the body of a girl of the same name who lived in Paris in the 19th century. At that time, the Seine River was brightly lit, the opera house and department stores were rising, and the romantic atmosphere of France was everywhere. But Emily's family lived in a damp old house on Saint-Denis Street, rented a small bakery, and made a living by making bread. They always got up before dawn to knead dough, ferment, and bake bread, and then sent the finished products to be sold in a bakery run by their aunt's family. The two families had been working together for many years until the original parents were framed as arsonists and taken away by the military police and imprisoned. "Emily, now that your family has a bad reputation, the store cannot be implicated." The aunt held the handkerchief, her tone was pitiful, but her eyes could not hide the calculation, "We can only terminate the cooperation early. I believe you can understand our difficulties." It turned out that my aunt had secretly signed a contract for a bigger bakery. Looking at the small bakery on the verge of bankruptcy, Emily, who studied desserts in France for many years in her previous life and won the title of French MOF Dessert Master, listed the three most important things for herself: First, let my aunt's family pay out the liquidated damages. Second, get parents out of jail. Third, Make Little Bakery great again! ! *** At that time, the only sweets available to ordinary people were rice pudding made with leftover rice, milk and cheap sugar, or thick pancakes sprinkled with icing sugar. Exquisite desserts were exclusive to aristocratic salons, and were rarely seen by ordinary people. Until an inconspicuous dessert shop quietly opened on the corner of Paris. Croquettes, éclairs, colorful macarons, Napoleon mille-feuilles, these French classics need not be mentioned, but what makes Parisians wide-eyed are the new things they have never seen before: half-cooked cheese that melts in the mouth, and pastries stuffed with sweet cream. Sili cheese rolls, Viennese Sachertorte topped with thick chocolate sauce, Portuguese egg tarts with hot fillings flowing out when you bite them open, lotus cakes blooming on the plate like a real flower, and Turkish baklava wrapped in layers of thin crust with chopped pistachios... Long queues form outside the store every day, and new products are often sold out in less than half a day once they are launched. Even the noble ladies lined up to buy on their behalf, just to get a box of limited edition desserts. Before long, branches with the same sign opened one after another in Paris. From a poor girl trapped in a narrow house in an old street to a dessert tycoon who shocked Europe's upper class, Emily's legendary life has just begun. Intention: Cook well and make progress every day