The worst dishes of yesteryear!

50506 Views 27/09/2023 0 comments Posted By: Emmanuel Poulet-Harmel In: Blog of gourmets

Hamburgers, pizzas, nuggets, fries… Do you think that junk food is currently omnipresent on our plates and that when it comes to gastronomy, it was better before ?

Not necessarily.

And yes, many of the dishes from the past are not really tempting.

Find out which ones:

 Tripe à la mode from Caen
Tripe à la mode de Caen is a Norman culinary preparation made with the four parts of the stomach of a ruminant. The origin of the recipe dates back to the Middle Ages, a period during which William the Conqueror enjoyed them accompanied by apple juice. Yum…

 Melsat
In Occitan, melsa means the spleen of the pig which would have given its name to melsat, a recipe based on pork offal. It's an old recipe that Prosper Montagné described as a large sausage filled with bread, egg and sausage meat. An entire program.

 Package feet
This dish is composed of lamb offal (bellies and feet) simmered in a sauce of tomato, white wine and Provence herbs. The legend of this dish suggests that its origin dates back to the creation of Marseille 2,600 years ago.

 The sanguette
Sanguette is a culinary preparation from Occitania, made from blood. It is prepared at the same time as the poultry or lamb is slaughtered by bleeding. An ancestral dish very close to blood sausage.

 Musculin
Musculine is a confectionery manufactured exclusively by Notre-Dame-des-Dombes Abbey and created in 1867 by Professor Fuster of the Faculty of Montpellier and by Doctor Guichon. It is composed of beef, jam and honey.

 The tripoux
Tripous are prepared with cut veal tripe, garnished with smaller pieces of belly then rolled in a mutton belly (often lamb) and tied with fine gut or string. A dish from yesteryear that doesn't really make your mouth water.

 The “unparalleled roast”
In his “gourmet almanac”, a reference for gourmets published in 1807, Grimod de la Reynière gives the recipe for the “unparalleled roast”. The gargantuan dish is made up of 17 birds nested inside each other like Russian dolls. Just that…

 The cockentice
This strange medieval dish results from the fusion of the top of a pig and the bottom of a turkey or a capon (castrated rooster). Some believe that this very strange dish originated in England, during the Tudor dynasty.

 The calf's head
Calf's head is a highly traditional dish that has its origins in the French Revolution. Note that many calf's head brotherhoods and clubs are present in different cities, each claiming to be part of the true tradition of the dish.

 Pig’s trotters à la Sainte-Menehould
Pig’s trotters à la Sainte-Menehould are a gastronomic specialty of the town of Sainte-Menehould. Pig trotters are boiled for a long time and then breaded, allowing the whole trotters to be enjoyed, including the bones which melt in your mouth. This dish already existed in the time of Charles VII, who was served the dish when he visited the city in 1435.