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July 17, 2007


The Old Foodie.

That book looks like a real little treasure! When was it published? Do you know anything about the Marquis?

Adam Balic

Hi Janet,

you caught me in mid-post! You can see now that I have added the little information that I could find on the book and the man.

Diana Buja

Adam - What a great find; I'd be interested in the following when you have time;

Shton, whitebait
Shton Makalli, whitebait
Etfaya, meat fried with olive oil and almonds
Khubz el jarade, locust bread

merci Diana


Hi Diana,

great to hear from you. I will have some time next week to go through these recipes, so I will post about them then.


I came across the title of this book from a short review by Elizabeth David, reissued in her book "An omelette and a glass of wine". So I did some googling and found out that it was originally published privately by the Marquis for his friends limited to 185 numbered copies.

This is the kind of cook book I like. More a description of food and it's preparation rather than trying to adapt a recipe to a modern kitchen.

Luckily, Just now, I found an early numbered copy cheaper than the current reprint!

Looking forward to reading this.


Quite nicely written actually, i like it. :)


Oh.. i can taste it all the way. :D


I realize this post is old, but I just received a copy of this book and am wondering if the Macfool is what we call tajine? Have you tried making it from this book? Thanks!

Adam Balic

Hi Ann,

I guess the short answer is that a tagine is a dish cooked in a tagine cooking vessel. In Morocco this would be the two part vessel with a conical top, in Tunisia the conical top is missing and and in Egypt it is similar to a conventional casserole dish.

Looking at this recipe it isn't described as either a tagine or cooked in a tagine, so technically not a tagine in this case. I'd cook it in a broad shallow dish.

The recipes in this book are well rsearched and work well. But they are old fashioned and have some oddities ("saffron bark" for instance). The amount of olive oil in some recipes is while authentic for the recipes time and place of origin, might be a bit heavy on for modern palates also for instance.


Hi, I used lived in Morocco when I was a kid and I loved Herrera but have never been able to make it taste as good- any chance you could send me the recipe?

Adam Balic

Hi Emma,

the recipe is given as: 10.5 OZ Mutton cut up finely, 2 Tbspn Chervil (almost certainly coriander), pepper 1 tspn, saffron pinch, butter 0.5 tspn, salt 0.5 tspn, onion 2 small chopped, lentils 4 Tbspn, rice 3 Tbspn, Flour 2 Tbspn mixed with 4 Tbspn of water and left overnight. 2 eggs.

Put mutton, coriander, butter, pepper, saffron, salt, onions, 3.5 pints of water into a pot. Boil 3/4 hour then add lentils, boil for a further 15 minutes, add rice and flour water, boil for a further 15 minutes. Whip eggs and add to pot [while stirring]. Cook for a further five minutes and serve.

You might be interested to know that the similarity in the name of this recipe and the Tunisian chillie condiment "harisa" is due to the fact that their names share the same root, "harasa" which means to pound or crush. There are recipes for the meat porridge version going back to the medieval period. It is an ancient dish.

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