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François Barraud | La Tailleuse de Soupe | Rustic Onion Soup

 François Barraud | La Tailleuse de Soupe In "La Tailleuse de Soupe," a painting from 1933 by François Barraud, we witness a scene imbued with mystery and a touch of surrealism, both characteristics that pervade many of Barraud's works. The title originates from the French verb "tailler" which means "to cut" or "to carve". This painting captures an intriguing domestic moment. A young girl, adorned with a large orange ribbon, sits at a table where a large steaming tureen of soup sits. She gazes at the viewer with a somewhat sullen expression, while across from her, her mother, seemingly in a cheerful mood, cuts slices of bread with a distinct smile. The narrative preceding this scene remains unknown. We're left to speculate what might have led to the young girl's mood, her refusal to watch the near-dismemberment of the loaf of bread that her mother enthusiastically carves into thin slices, presumably to accompany the hot soup soon to b

Willem Claeszoon Heda | Olives in a blue and white porcelain bowl, a roemer, wine glasses, an overturned silver tazza and a meat-pie | Meat Pie

Willem Claeszoon Heda | Olives in a blue and white porcelain bowl, a roemer, wine glasses, an overturned silver tazza and a meat-pie


Willem Claeszoon Heda, Olives in a blue and white porcelain bowl

Willem Claeszoon Heda's painting is a classic example of Dutch still life from the Golden Age. Heda was known for his mastery in capturing the details and textures of everyday objects, and this painting is no exception. The composition, with its careful arrangement of objects and attention to detail, creates a sense of harmony and balance. Heda's use of light and shadow adds depth and dimension to the scene, resulting in a visually captivating and realistic portrayal of a 17th-century Dutch table setting.



Willem Claeszoon Heda (1594 – 1680) was a Dutch painter known for his exceptional still life paintings during the Dutch Golden Age. Born in Haarlem, Netherlands, Heda was a prominent artist of his time, specializing in the "ontbijt" or "breakfast piece" genre of still life paintings. He is particularly celebrated for his mastery of depicting various textures, materials, and the play of light on different surfaces.
In his still life paintings, Heda showcased his expertise in rendering the transparency of glass, the sheen of silverware, and the intricate patterns and textures of textiles. His ability to capture the delicate interplay of light and shadow added depth and dimension to his compositions, resulting in a visually captivating and realistic representation of the items depicted.

Recipe: Meat Pie 

In the 17th century, meat pies were considered a versatile and convenient dish, suitable for both daily meals and special occasions. They were often served at banquets, where they were not only enjoyed for their taste but also admired for their decorative appearance, reflecting the prosperity and abundance of the time.

Meat pies were typically encased in pastry crusts made from flour, water, and butter or lard. The crust not only held the filling together but also served as a means of preserving the contents. Sometimes, the crust was not meant to be eaten, as its primary purpose was to protect and store the food.


For the filling:

  • 1 lb Mixed Meat (or minced Beef)
  • 1/2 cup Onion, chopped
  • 1/2 cup Mushrooms
  • 4 gloves Garlic, minced
  • 1/2 cup Peas (or Corn), fresh or frozen
  • 1 Carrot, grated
  • 2 tbsp All-purpose Flour
  • 1/4 cup beef Broth
  • 1/4 cup Ketchup
  • 2 tbsp Worcestershire sauce
  • 1 tsp Dried Thyme
  • Salt and Pepper, to taste

For the Pie Crust:

  • 2 cups All-Purpose Flour
  • 1 tsp Salt
  • 2/3 cup cold unsalted Butter, cut into small pieces
  • 4-6 tbsp Ice Water


 Pie Crust

  1. In a large mixing bowl, combine the flour and salt. Add the cold butter pieces and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.

  2. Gradually add the ice water, one tablespoon at a time, and mix until the dough starts to come together. You may not need all the water.

  3. Divide the dough into two equal portions, shape each into a disc, and wrap in plastic wrap. Refrigerate for at least 30 minutes.


  1. In a large skillet, cook the ground beef over medium heat until browned. Add 1 tsp of salt. Drain any excess fat.

  2. Add the chopped mushrooms, onions and garlic to the skillet, and cook until the onion is translucent, about 5 minutes.

  3. Stir in the carrots, peas, and cook for another 5 minutes.

  4. Sprinkle the flour over the meat and vegetables, and cook for 2 minutes, stirring constantly.

  5. Gradually add the beef broth, ketchup, Worcestershire sauce, and thyme. Stir well, and cook for about 10 minutes, or until the mixture has thickened. Taste it and season with salt and pepper and let the filling cool.


  1. Preheat your oven to 400°F (200°C).

  2. Roll out one of the pie crust discs on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish, pressing it gently into the bottom and up the sides.

  3. Spoon the cooled meat filling into the pie crust.

  4. Roll out the second pie crust disc to cover the top of the pie. Place the rolled-out dough over the filling, and trim any excess dough around the edges. Crimp the edges to seal the pie.

  5. Cut a few small slits in the top crust to allow steam to escape during baking.

  6. Bake the pie for 30-35 minutes, or until the crust is golden brown. Let the pie cool for at least 15 minutes before serving.

 Additional information


Due to increased trade and the influence of the Dutch East India Company, spices such as cinnamon, cloves, nutmeg, and mace became more accessible in Europe, including Denmark. Use these spices  to enhance their flavor.


Meat pies in the 17th-century Denmark often contained a variety of meats, such as beef, pork, or venison, as well as poultry like chicken or duck. The meats were often combined with fruits, such as apples or currants, to add sweetness and contrast to the savory flavors.


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