Mouse Mat : Kidney Flan
Home Decor from Mary Evans Picture Library
Kidney Flan
Flan de rognons a la Turque (kidneys)
Mary Evans Picture Library makes available wonderful images created for people to enjoy over the centuries
Media ID 4324187
© Mary Evans Picture Library 2015 - https://copyrighthub.org/s0/hub1/creation/maryevans/MaryEvansPictureID/10130048
Cookery Dishes Kidney Kidneys Meat Prepared Flan Turque
Mouse Pad
Standard Size Mouse Pad 7.75" x 9..25". High density Neoprene w linen surface. Easy to clean, stain resistant finish. Rounded corners.
Archive quality photographic print in a durable wipe clean mouse mat with non slip backing. Works with all computer mice
Estimated Image Size (if not cropped) is 23.7cm x 14.7cm (9.3" x 5.8")
Estimated Product Size is 23.7cm x 20.2cm (9.3" x 8")
These are individually made so all sizes are approximate
Artwork printed orientated as per the preview above, with landscape (horizontal) orientation to match the source image.
EDITORS COMMENTS
Step back in time with this stunning image of a Kidney Flan, or Flan de Rognons à la Turque, from the early 20th century. This exquisite dish, prepared with kidneys, is a culinary delight that has a rich history dating back to the Ottoman Empire. The Kidney Flan, a savory and elegant dish, was a popular choice among the European aristocracy during the late 19th and early 20th centuries. The dish is believed to have originated in the Ottoman Empire and was later adapted by French chefs, giving it the name "à la Turque." In this image, the Kidney Flan is beautifully presented in a decorative earthenware dish, surrounded by an intricate design of gold leaf and intricate patterns. The kidneys, which are the star of the dish, are arranged artfully on top, surrounded by a golden, silky-smooth flan made from eggs, cream, and sugar. The dish is then garnished with a delicate sprinkling of paprika and parsley, adding a touch of color and freshness to the dish. The preparation of the Kidney Flan was a labor-intensive process, requiring the utmost care and attention to detail. The kidneys were first blanched, then sliced and arranged on top of the flan. The flan itself was made by carefully whisking together eggs, cream, and sugar, and then gently cooking it over a bain-marie. The dish was then finished by carefully arranging the kidneys on top and garnishing it with paprika and parsley. This image is a testament to the artistry and culinary expertise of the past, and serves as a reminder of the rich history and tradition of fine dining. Whether you're a history buff, a food enthusiast, or simply someone who appreciates the beauty of the past, this image of a Kidney Flan is sure to captivate and inspire you.
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