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DUCK ON THE CABBAGE AND THE LEON TARSEWICZ CAKE


DUCK ON THE CABBAGE AND THE LEON TARSEWICZ CAKE
Preparing the interview and the photo session with Leon Tarasewicz we invited ourselves to have a dinner with him. The house is incredible (photos are available in the printed version of Lips), located Podlasie area of Poland, right next to the Polish Belarussian border. The sister of the painter, Mrs Eugenia, regaled us with mushroom borscht, duck on the cabbage with marinated pears and plums. And Leon regaled us with stories about forgotten tastes.
Leon Tarasiewicz: In my biography I can include also grazing cows. I know the smell of hay, taste of the real tomato which nowadays is very hard to find. At home bread has always been baked. All this ife, morality, antonovka.. ( an apple’s variety). Surely today you can’t find a real taste antonovka. At one time pigs after killing were charred with straw, and now they are being brewed with boiling water. First to eat was a raw state cerebellum, and pig’s ears were a delicacies. My sister and I are the hostages of the old world and old tastes. And we follow the old tastes.
Duck roasted on the cabbage
Duck
1 / 2 kg of the sauerkraut
3-4 apples
fistful of smoked plums
marjoram
glass of the white wine
2 spoonfuls of cowberries
1 spoonful of honey
Clean the duck, rub it with salt, marjoram and pepper. At the bottom of the roasting tin we put the sauerkraut (best home-made), quarters of apples, smoked plums. We put the duck on it. We roast it for half an hour in the temperature of 230 degrees, and then for two hours in the temperature of the 200 degrees. Sauce: we pour the glass of the white wine into the small pan, we add two spoonfuls of cowberries in (of jam), honey and a little marjoram. We let the water evaporate on the small fire. We serve the duck with potatoes and with the pear of vinegar.
Cake with a gelatine dessert
6 eggs
25 dkg of good butter
we put 2 raspberry gelatines into the glass and we fill it up to the full glass with the potato flour
1 glass of the wheat flour
1 glass of the icing sugar
30 g of the pure vodka
2 teaspoonfuls of the baking powder
We blend yolk with the sugar and butter, we add both flours with a gelatine dessert (powdered), vodka and baking powder. At the end we add whipped whites. We bake it for 1 hr 15 min.

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