One time on Usenet, said:

> For a while now I've been including an 18th century recipe (usually but
> not always French) in a newsletter I do for a mailing list. Now I've
> grouped links to a number of them on the main page:
>
> http://www.chezjim.com/sundries
>
> These include entrees from a meal served to Marie-Antoinette, ice cream
> recipes from Thomas Jefferson and others, some specific dishes
> associated with other major figures, etc. There's also an overview of
> the differences between the cuisine of three eras (medieval, 18th
> century, modern).

What an interesting newsletter! The recipe for "Chickens a la
tartare" was illuminating -- my first thought was "raw chicken??",
but quite the contrary. I loved the line instructing one to put the
chickens "in a pot with good butter and [...] all sorts of fines
herbes, except thyme and laruel". I wonder what the original author
found so offensive about thyme and "laruel"(sic?)?

Thanks for sharing, I've bookmarked the site for future perusal...

--
Jani in WA