The 17th recipe, La Gallimafrée,

The 17th recipe, La Gallimafrée,

Are you a dreamer? The one who likes travelling back in time, like in the 17th century France and enjoy anything related to that period. If you are fond of food, then I think you are imagining yourself in the kitchen, staring at the cooks, who are cooking for their masters. And if we refer to cooking, what most people don’t know, however, is that the history and origins of French cooking began during the Renaissance period with 17th century French food, often associated with Catherine de Medicis and her Florentine cooks. But let’s focus on La Gallimafrée, which is a 17th recipe and you can eat it for pleasure, or if you have decided to organize a party with the 17th century theme, it’s a good idea to add it to the 17th century menu.


La Gallimafrée


  • 1/2 cup red wine
  • 1/2 Tbs honey
  • 80 g raisins
  • 16 dried apricot halves
  • 2 carrots, 3 celery stalks
  • 1 onion
  • 800 g shoulder of pork
  • 2 Tbs vinegar
  • 1 tsp finely chopped peppermint
  • Coarse salt, black pepper
  • 1/2 tsp caraway seeds

Cooking method

Mix the red wine with the honey and soak the raisins in the mixture. Soak the apricots in water.

Chop the carrots and celery into pieces 3 cm long. Slice the onion into rings. Brown the pork in a cast iron casserole without adding any extra fat; wait until the pork fat melts. Remove the meat and set aside. Deglaze the pan with the vinegar, add the vegetables, and pan fry. Add the meat, sprinkle with mint, season with salt and pepper, and pour enough water to cover. Cover the pan and simmer for 60 -90 minutes.

Drain the raisins and apricots. Add the raisins to the meat and cook for another 10 minutes. Then add the apricots and caraway and cook for a further 10 minutes. Serve with puréd vegetables.

For the puréd vegetables, yo will need500 g fennel; 50 g créme fraíche; 1 egg white; 1/2 tsp saffron; 1 Tbs milk, coarse salt.

If you decided to serve it with puréd vegetables, then start preparing it by chopping the fennel firstly, setting any fine leaves aside. Steam the fennel in a colander until it is “al dente”, then purée. Add the créme fraíche. Beat the egg white until it forms sof peaks then fold into th fennel mixtre. Soak the saffron in the milk, mix into the fennel purée and season with a little salt. Garnish with fennel leaves.


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