Caneton aux Cerises Caneton Montmorency [Roast Duck with Cherries

Cherries or peaches are also good as a garnish for roast duck. Roast the bird as directed in the master recipe, page 274. Make the caramel-colored and arrowroot-thickened sauce described for the preceding caneton a I'orange, omitting the orange peel and orange liqueur. The fruit is heated in the sauce as follows 36 to 48 red or black pitted cherries (if frozen, thaw and drain) A 4-cup enameled saucepan Toss the cherries in the saucepan with the lemon juice, port or cognac, and sugar. Let them...

Timbales De Foies De Volaille

These delicate little entr es (also called mousses, pains, and souffl s) are usually baked in individual ramekins and served hot with a b arnaise sauce. Or you can bake the ingredients in one large ring mold and fill the center with the sauce. It can be prepared very quickly in an electric blender, but if you do not have one, put the livers through a meat grinder, push them dirough a sieve, then beat in the rest of the ingredients. 1V2 Tb butter 2 Tb flour 1 cup boiling milk 4 tsp salt Pinch of...

Cervelles En Matelote

Calf's Brains in Red Wine with Mushrooms and Onions This dish makes a complete course in itself. Serve a light red Burgundy or M con wine. 2 cups good, young, red wine (Macon or Burgundy) 1 cup brown stock or canned beef bouillon An enameled saucepan just Bring the wine and stock or bouillon to the simmer in the saucepan with the herbs and garlic. Add the brains, bring to the simmer, and cook uncovered at just below the simmer for 20 minutes. Allow the brains to cool in the cooking liquid for...

Tranches De Jambon Morvandelle

Saut ed Ham Slices Cream and Madeira Sauce Placed on a bed of spinach braised in stock, surrounded with broiled mushrooms or saut ed potatoes, this is a delectable ham dish. Serve with it a light red wine, or a Chablis or Pouilly-Fuiss . 2V2 to 3 lbs. of cooked ham, Trim oil excess fat, and cut the ham into serving sliced Va inch thick pieces. Dry on paper towels. 2 Tb minced shallots or green onions 1 cup very good ham stock, white or brown stock, or canned beef bouillon A few pieces at a...

Biftecks

French and American methods for cutting up a beef carcass are so dissimilar that it is rarely possible to find in America the same steak cut you could find in France. But this is a point of small significance as the various steak recipes differ from one another only in their sauces, butters, or garnitures. In France the tenderloin or filet, which runs from the thirteenth rib to the rump, is usually removed in one piece. Then the loin strip, under which the filet was cut, is boned and used for...

Index

Gla age 1', 670 Agneau et Mouton, 328-50 Blanquette, 348 Civet, 347 Daube, 348 Fricadelles, 348 Gigot ou Epaule d' l'Anglaise, 342 Brais aux Haricots, 338 en Chevreuil, 341 Farci, 335 la Moutarde, 335 R ti, 332 Moussaka, 349 Navarin Printanier, 345 Pilaf la Catalane, 348 Ahead-of-time Cooking Symbol ( * ) in Recipes A GO Bou do, 46 Almond (s) General Information to Blanch, 582 to Caramelize, 583 Extract of, 582 to Pulverize, 582 to Toast, 582 Weight Equivalents, 582 with Chocolate Flavoring,...

Salade De Boeuf La Parisienne

This is an attractive way to use cold boiled or braised beef as a main-course summer dish or on a cold buffet table. We shall not give proportions because they depend on how much meat you have. braised beef Vinaigrette (French dressing) with herbs, page 94 Thinly sliced rings of mild onion A serving platter French potato salad, page 54i Boston lettuce or water cress Quartered hard-boiled eggs Quartered tomatoes Optional cold cooked green beans, broccoli or cauliflower canned beets Minced fresh...

Potee Normande Potaufeu

Boiled Beef with Pork, Chicken, Sausage, and Vegetables Here is a sumptuous family-style boiled dinner which will serve 12 or more, and always makes a great hit with guests. It is brought to the table in its kettle or a reasonable facsimile, looking for all the world like a plain pot-au- feu. The host starts the proceedings as usual by spearing out the beef and placing it on a platter. Then he finds a sausage, and after that a big piece of pork. Finally, to wild acclaim, he brings out a...

Beurre Colbert

Tarragon Butter with Meat Flavoring For broiled meats and fish Ingredients for the preced- Drop by drop, beat the meat glaze into the tarragon ing butter using tarragon butter. 1 Tb melted meat glaze (meat stock reduced to a syrup), page no Beurre pour Escargots Snail Butter For snails, broiled meats and fish for basting baked or broiled fish or mushrooms for broiled mussels, clams, or oysters 2 Tb minced shallots or green onions 1 to 3 cloves mashed garlic, depending on your taste for garlic...

Gigot Ou Paule De Prsal Farci

Boned leg and shoulder of lamb lend diemselves nicely to any of the following stuffings, and cold leftovers are particularly good. Lay the boned meat skin side down on a flat surface. Season lightly with salt and pepper. Spread the stuffing over the meat and into the pockets left by die bones. Then roll the meat into a cylindrical shape to enclose the stuffing completely. Sew or skewer if necessary, dien tie loops of string around its circumference at i-inch intervals so the meat will hold its...

Julienne Cut Sketch

TO CONVERT FAHRENHEIT INTO CENTIGRADE, subtract 32, multiply by 5, divide by 9. Example 212 (Fahrenheit) minus 32 equals 180 180 multiplied by 5 equals 900 900 divided by 9 equals 100, or the temperature of boiling water in centigrade TO CONVERT CENTIGRADE INTO FAHRENHEIT, multiply by 9, divide by 5, add 32. Example 100 (centigrade) multiplied by 9 equals 900 900 divided by 5 equals 180 180 plus 32 equals 212, or the temperature of boiling water in Fahrenheit french oven temperature terms, and...

Rognons De Veau En Casserole

Kidneys Cooked in Butter Mustard and Parsley Sauce If you want to serve this as a main course rather than as a hot hors d'oeuvre, potatoes sauteed in butter and braised onions make good accompaniments. Red Burgundy goes especially well with kidneys. 4 Th butter Heat the butter in the casserole or chafing dish until A fireproof casserole or you see the foam begin to subside. Roll the kidneys chafing dish which will just hold the kidneys easily side by side 3 veal kidneys, peeled and trimmed of...

Beef Sauts Saut de Boeuf Saut De Boeuf La Parisienne

Beef Saut with Cream and Mushroom Sauce This saut of beef is good to know about if you have to entertain important guests in a hurry. It consists of small pieces of filet saut ed quickly to a nice brown outside and a rosy center, and served in a sauce. The following recipe can easily be prepared in 30 minutes, or in less than half the time if the meat has been sliced and the mushrooms saut ed ahead. In the variations at the end of the recipe, all the sauce ingredients may be prepared in...

Salade A La Dargenson

When rice or potatoes are marinated with beets in a vinaigrette for a sufficient amount of time, the whole mass becomes beet-colored. Then it can be tossed in an herbal mayonnaise, and all sorts of cooked vegetables, meat, or fish leftovers can be mixed into it to make a nourishing hors d'oeuvre, a main-course dish, or an attractive addition to a picnic. For 1 quart or more 2 cups boiled rice riz an Toss the rice or potatoes, beets, and shallots or onions blanc, page 532, OR, 2 in a bowl with...

Gigot ou paule de Prsal

If a fine leg or shoulder of lamb is to be tender and full of flavor it must be sufficiently aged. A too-fresh piece will be rubbery and tough no matter how you cook it. Aging is particularly necessary for mutton. Most French recipes are very specific un beau gigot bien rassis. So if you have any doubts, wrap die meat loosely and store it in the refrigerator for three to five days before cooking it. Trim off all but a thin layer of fat, and remove any loose fat. Shave off the purple inspection...

Mastering the Art of French Cooking

BY SIMONE BECK LOUISETTE BERTHOLLE JULIA CHILD this is a borzoi book, published by alfred a. knopf, inc. Copyright 1961 by Alfred A. Knopf, Inc. All rights reserved. No part of this boo may be reproduced in any form without permission in writing from the publisher, except by a reviewer who may quote brief passages and reproduce not more than three illustrations in a review to be printed in a magazine or newspaper. Manufactured in the United States of America and distributed by Random House,...

Pte Brise

Short Paste, Pastry Dough, Pie Crust A good French pastry crust is tender, crunchy, and buttery. The best one, p te bris e fine, is made in the proportions, according to weight, of 5 parts flour to 4 parts butter. American all-purpose, hard-wheat flour produces a slightly brittle crust if only butter is used. However, a mixture of 3 parts butter and 1 part vegetable shortening will give a tender crust with a good buttery flavor. Unlike standard American methods, the French system calls for a...

Sauces Blanches

White sauces are rapidly made with a white roux (butter and flour cooked together) plus milk, or white stock. They go with eggs, fish, chicken, veal, and vegetables. They are also the base for cream soups, souffl s, and many of the hot hors d'oeuvres. Sauce b chamel in the time of Louis XIV was a more elaborate sauce than it is today. Then it was a simmering of milk, veal, and seasonings with an enrichment of cream. In modern French cooking, a b chamel is a quickly made milk-based foundation...

Champignons de Couche Champignons de Paris

Fresh, cultivated mushrooms are an essential element of French cuisine and appear not only as a vegetable or in a garnish, but as an important flavor factor in numerous dishes, sauces, and stuffings. Mushrooms should never be submitted to prolonged cooking or they will lose most of their taste and texture. Therefore if they are to go into a sauce they are usually cooked separately, then added to the sauce to simmer a moment and blend their flavor with the sauce. It is always advisable to buy...

Escalopes De Veau La Crme

Saut ed Veal Scallops with Mushrooms and Cream This recipe for veal scallops makes a perfect main course for a chic little luncheon. If you are reasonably quick you can complete it in 30 minutes or less, and you may prepare it in advance it only needs a 5-minute heating before it is ready to eat. Serve with it buttered rice or risotto, green beans, peas, or braised endive, and a chilled white Burgundy wine. For 6 people 12 veal scallops prepared ac- Dry the scallops thoroughly on paper towels....

Poached Eggs

A poached egg is one that has been dropped without its shell into a pan of barely simmering liquid and cooked for about 4 minutes until the white is set but the yolk remains liquid. A perfect specimen is neat and oval in shape, and the white completely masks the yolk. The most important requirement for poaching is that the eggs be very fresh the yolk stands high, the white clings to it in a cohesive mass, and only a small amount of watery liquid falls away from the main body of the white. A...

Pt En Crote

The recipe we have chosen to illustrate p t en cro te is boned duck stuffed, reformed, surrounded with decorated pastry, and baked. The same method may be used for any of the p t mixtures previously described, and they do not have to be enclosed in duck skin. You may simply heap the mixture into a loaf on an oval of pastry and enclose it with a second oval. Or you may line a spring mold with pastry, pack the mixture into it, and cover with more pastry. All p t s en cro te, in other words,...

Charlotte Malakoff Aux Fraises

Almond Cream with Fresh Strawberries a cold dessert This delectable almond cream is relatively quick to assemble if you have ladyfingers on hand but they must be of excellent quality, not die soggy, baking-powder variety. If you cannot buy them, or have not the time to make them, omit the ladyfingers altogether and turn the almond cream into a ring mold as described in the preceding paragraph, or into a serving dish, or into individual dessert cups. Although the dessert cannot dien be called a...

Boeuf La Mode

Braised beef is a wonderful party dish it is not only delicious to smell, look at, and eat, but you have no worries about overdone meat, and you can cook it ahead of time if you need to. The following recipe calls for a 6- to 24-hour marination of the beef in red wine and aromatic vegetables before cook ing. If you prefer to omit this step, pour the marinade ingredients into the casserole after browning the meat. Boeuf a la mode is traditionally garnished with braised carrots and onions, and is...

Moussaka

Lamb can hardly be considered a leftover when it receives this elaborate treatment. A mold is lined with the skins of cooked eggplant, and filled with a carefully seasoned mixture of cooked lamb, eggplant, and mushrooms. It presents itself after baking and unmolding as a shiny, dark purple cylinder surrounded with a deep red tomato sauce. It is delicious either hot or cold. Serve the moussaka with steamed rice or risotto, and buttered green beans or a green salad. A fairly full-bodied, dry,...

Souffles

A souffle, quickly described, is a sauce containing a flavoring or puree into which stiffly beaten egg whites are incorporated. It is turned into a mold and baked in the oven until it puffs up and the top browns. eral minutes to evaporate the alcohol in the wine, and allow the sauce to thicken considerably. Then thin it out to a medium consistency with tablespoons of cream. Taste carefully for seasoning. Fold the salmon and optional ingredients into the sauce, and check seasoning again. Spread...

Tarte Aux Cerises Flambee

For a spectacular entrance, sprinkle sugar over a cooked fruit tart, caramelize it briefly under the broiler, pour on liqueur, and ignite it as you enter the dining room. The following recipe is for cherries you may use the same technique for the apricot or peach tart on page 639, and for the variations following it. You may use canned Bing cherries or defrosted frozen cherries instead of fresh for this recipe drain thoroughly and let them stand for at least half an hour with 3 tablespoons of...

Le Marquis

For an 8-inch cake serving 6 to 8 people A round cake pan 8 inches in diameter and 1V2 inches deep 3y2 ounces or squares of semisweet baking chocolate A small saucepan set over almost simmering water A rubber spatula Ys cup sifted cake flour returned to sifter Butter and flour the cake pan, page the ingredients. Stir the chocolate and coffee in the saucepan over almost simmering water until chocolate is melted and smooth. Off heat, beat in the butter by spoonfuls to make a creamy mass. Let cool...

F

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled. The quality in a white or red wine, vermouth, Madeira, or brandy which heightens the character of cooking is not the alcohol content, which is usually evaporated, but the flavor. Therefore any wine or spirit used in cooking must be a good one. If it is excessively fruity, sour, or unsavory in any way, these tastes will only be emphasized by the cooking, which ordinarily reduces...

Bifteck Saut Au Beurre

Pan-broiled steak is very French and also a very nice method for cooking small steaks. None of the juice essences are lost, and it is easy to tell when the steak is done. A i-inch steak takes 8 to 10 minutes to cook, and the sauce, or pan gravy, i to 2 minutes to prepare after the steak is on its platter. The sauce, you will observe, is a deglazing of the pan with stock, wine, or water, and a swish of butter at the end. It is purely an extension of the pan juices, and amounts to only 1 or 2...

Definitions

W have tried, in this book, to use ordinary American cooking terms familiar to anyone who has been around a kitchen, but we list a few definitions here to avoid possible misunderstanding. BASTE, arroser To spoon melted butter, fat, or liquid over foods. BEAT, fouetter To mix foods or liquids thoroughly and vigorously with a spoon, fork, or whip, or an electric beater. When you beat, train yourself to use your lower-arm and wrist muscles if you beat from your shoulder you will tire quickly....

Quenelles de Veau

Veal, Chicken, or Turkey Quenelles Veal, chicken, and turkey quenelles use the same proportions and methods as the master recipe for quenelles, with the following slight alterations Ingredients for quenelles, Put the meat twice through the finest blade of the page 185, but substitute meat grinder, and beat it into the pate a choux. Chill, the following for the 2 Then beat in the cream and seasonings. Form into cups of fish 2 cups raw veal, chicken, or turkey, minus all skin, bones, and gristle...

Two Mediterranean Fish Soups

How to make a real Mediterranean fish soup is always a subject of lively and utterly dogmatic discussion among French experts and if you do not happen to live on the Mediterranean, you cannot obtain the particular rockfish, gurnards, mullets, weavers, sea eels, wrasses, and breams which they consider absolutely essential. But you can make an extremely good fish soup even if you have only frozen fish and canned clam juice to work with because the other essential flavorings of tomatoes, onions or...

Gnocchi De Semoule Avec Pte Choux Patalina

Italian gnocchi are made of semolina with butter and seasonings. This French version with p te choux gives the semolina a puff and a lighter texture. Semolina is farina, which in turn is the residue of middle-sized particles left over from the sifting of durum wheat, the type of wheat used for making macaroni. Untreated semolina takes 20 to 30 minutes to cook. Quick-cooking farina breakfast cereal, which is semolina, cooks in 3 or 4 minutes. For about 12 pieces, 3 by IV2 inches when cooked 1V2...

Paupiettes De Boeuf Roulades De Boeuf Petites Ballotines De Boeuf

Paupiettes are thin slices of beef wrapped around a filling, and braised in wine and stock with herbs and aromatic vegetables. Although they follow the same general pattern as other fricassees of beef, their pork and veal stuffing gives them a special character. Paupiettes can be cooked in advance, and any leftovers may be reheated or may be served cold. Accompany hot paupiettes with rice, risotto, or noodles, and a garniture of saut ed mushrooms, braised onions, and carrots, or with buttered...

Caneton Roti a IAlsacienne

Roast Duck with Sausage and Apple Stuffing Apples and duck are a fine combination, and sausages make it an even better one. The platter may be garnished with more apples and sausages if you wish, braised onions, and sauteed potatoes or potato crepes. A chilled Alsatian Traminer would go well with it, or hard cider. For 5 or 6 people Estimated roasting time 1 hour and 45 to 60 minutes V lb. pork link sausages Saute the sausages in a skillet until they are lightly browned. Drain them. Mash them...

The babas imbibe the syrup

12 barely warm cooked babas, the preceding recipe A dish 2 inches deep and just large enough to hold the babas easily A skewer, trussing needle or sharp-pronged fork Optional a bulb baster A cake rack set over a tray Arrange the barely warm babas in the dish, their puffed tops up. Prick tops in several places, pour the lukewarm syrup over them, and let stand for l 2 hour, basting frequently with syrup. They should imbibe enough syrup so they are moist and spongy but still hold their shape....

Fricadelles de Veau

Here is a fine recipe for ground veal patties. Arranged on a bed of braised spinach, surrounded with baked or stuffed tomatoes, and served with a chilled rose wine, they make a most attractive informal main course. Other vegetables are suggested in the list under roast veal on page 352. Neck, shoulder, shank, or breast meat may be used for grinding be sure the meat has first been pared of gristle, tendons, filaments and other miscellaneous matter. Always include a proportion of ham fat, pork...

Veau Sylvie

In this recipe, deep slits are cut in die roast of veal from one end to the other, and the meat is marinated in brandy, Madeira, and aromatic vegetables, then stuffed with slices of ham and cheese. It is roasted in a covered casserole and, when sliced, the ham and cheese appear to have melted into the veal. Serve with the roast any of the wine and vegetable suggestions on page 352. Veau Sylvie also makes a good cold roast just as it is or glazed with aspic. The French cut for diis would be a...

Filets De Poisson Pochs Au Vin Blanc

Fish Filets Poached in White Wine For 6 people A buttered, 10- to 12-inch, fireproof baking and serving dish, lYz to 2 inches deep or green onions 2 2 lbs. skinless and boneless sole or flounder filets cut into serving pieces Salt and pepper i' 2 Tb butter cut into bits 1V4 to 1V2 cups cold, white-wine fish stock made from heads, bones, and trimmings, page 114 OR cup dry white wine or cup dry white vermouth plus V4 cup bottled clam juice, and water OR i' 2 cups wine and water mixed Sprinkle...

White Chicken Stock

Same brown chicken stock, but do not brown the ingredients, and use white stock or canned chicken broth. STUFFING WARNING Stuffings may be prepared in advance, but a chicken should never be stuffed until just before it is cooked, as the mixture may sour inside the chicken and spoil die meat. A whole chicken should be trussed so the legs, wings, and neck skin are held in place during its cooking, and the bird will make a neat and attractive appearance on the table. The following French method...

Souffl De Poisson

1 Tb grated Swiss or Parmesan cheese filets 4 tsp salt Pinch of pepper 1 Tb minced shallots or green onions V2 cup dry white wine or dry white vermouth 2V2 Tb flour 3 Tb butter A 2' 2-quart saucepan 1 cup boiling milk V2 tsp salt Vs tsp pepper The ground fish Butter the mold and sprinkle with cheese. Measure out ingredients. Preheat oven to 400 degrees. Grind half the fish you will have to cup of puree. Set it aside. Following directions for fish filets in white wine on page 208, season the...

Poulet Poularde

Some of the most glorious dishes of the French cuisine have been created for chicken, and almost all the fundamentals of French cookery and sauce making are to be found somewhere in the chicken realm. The most important aspect of chicken cooking is that you procure a good and flavorsome bird. Modern poultry raising has done wonders in making it possible to grow a fine-looking chicken in record time and to sell it at a most reasonable price, but rarely does anyone in the country discuss flavor....

Bavarois an Chocolat

Use the same method and ingredients as for the master recipe for Bavarian cream, but omit the orange flavoring and make the following changes. 5 egg yolks instead of 7 Fewer egg yolks are needed for the custard when 3 ounces or squares semi-sweet baking chocolate Soften the gelatin in colfee and vanilla rather than in orange juice. Grate the chocolate into the il 2 cups of milk destined for the custard sauce. Heat slowly to the simmer, beating with a wire whip to blend the chocolate smoothly....

Boeuf Bourguignon Boeuf A La Bourguignonne

Beef Stew in Red Wine, with Bacon, Onions, and Mushrooms As is the case with most famous dishes, diere are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated. Boiled potatoes are traditionally served with this...

Fricadelles de Veau Duxelles

V4 lb. finely minced fresh Squeeze the mushrooms, a handful at a time, in the mushrooms corner of a towel to extract their juice. When the minced onions in the master recipe are tender, add the mushrooms. Raise heat and saute for 4 to 5 minutes. Then add the tomatoes and proceed with the recipe. Fricadelles de Veau Mentonnaise Veal Patties with Tuna and Anchovies This Italian and Mediterranean combination is especially good accompanied by braised spinach and grilled or baked tomatoes, or fried...

Veau Prince Orloff

Veal Gratineed with Onions and Mushrooms This delicious creation is fine for a party as it may be prepared in the morning and reheated in the evening. The veal is cooked and sliced, re-formed widi a spreading of onions and mushrooms between each slice, and covered with a light cheese sauce. It is reheated and browned before serving. Braised lettuce or endive go particularly well with this roast, and either a red Bordeaux wine from the Medoc district or a chilled white Burgundy. A 5-lb. boned...

Sauted Chicken

In a true saut the cut-up chicken is cooked entirely in butter, or butter and oil, with seasonings. No liquid comes in contact with it until the very end. It is a quick and delicious way to cook chicken, but should be served as soon as possible after it is done or it loses the fresh and juicy characteristics of a saut . The fricassees, however, as they cook in a sauce, take well to reheating. French chicken is disjointed so that each wing includes a strip from the lower part of the breast. The...

Charlotte Aux Pommes

Apple Charlotte, Unmolded a hot or cold dessert This extremely good dessert is a thick, rum- and apricot-flavored apple pur e piled into a cylindrical mold which has been lined with butter-soaked strips of white bread. It is baked in a very hot oven until the bread is golden brown, and is then unmolded. For the sake of drama, the mold should be 3 to 4 inches high. Be sure your apple pur e is very thick indeed, or the dessert will collapse when unmolded. 6 lbs. crisp eating or cooking apples A...

Beurre Noir Beurre Noisette

For shirred eggs, calf's brains, boiled or sauteed fish, chicken breasts, vegetables A good brown butter sauce is rarely seen because not many cooks will take the trouble to make it so that it is a clear, unspeckled brown. It should never be black despite the poesy of the French title. To be really good, it must be made with clarified butter because the milk solids in regular butter turn black and bitter, speckling the sauce. 6 ounces (i'A sticks) butter A small saucepan of medium weight Cut...

Haricots Mangetout A Letuvee

Wax Beans Braised with Onions, Lettuce, and Cream For 6 to 8 people 2 Tb softened butter A covered fireproof casserole or baking dish i V2 cups diced onions x tsp salt 1 medium herb bouquet 4 parsley sprigs, V2 bay leaf, and V4 tsp thyme tied in cheesecloth 2 heads of Boston lettuce, shredded 8 Tb (> 4 lb.) butter 1V2 cups chicken stock or canned chicken broth A round of waxed paper Trim and wash the beans according to directions on page 442, being sure all strings have been removed. Preheat...

Oie Rotie Aux Pruneaux

Roast Goose with Prune and Foie Gras Stuffing Goose is roasted exactly like duck, the only exception being that the goose is basted every 15 to 20 minutes with boiling water to help in the dissolution of its subcutaneous fat, which is more copious for goose than for duck. Prunes and goose are an exceptionally fine combination. With the goose you can serve braised onions and chestnuts, and a full red wine such as a Burgundy or Chateauneuf-du-Pape. Estimated roasting time About 2x i hours Note A...

Aubergines Farcies Duxelles

This excellent eggplant dish goes with roast lamb, lamb chops, or roast, saut ed, or broiled chicken. Or it may be a separate vegetable course. Pr para- tion is somewhat long, as it is for many good things, but you may have the dish ready for the oven several hours or even the day before baking it. For 6 people 12, if the eggplants are divided as they are served 3 eggplants about 6 inches long and 3 inches in diameter A shallow roasting pan large large enough to hold eggplant halves in one...

Mayonnaise Verte

For hors d'oeuvres, eggs, fish, meats Ingredients for about 4 Tb Bring 1 cup of water to the boil in a small saucepan, of herb pur e Add the spinach and shallots or onions and boil 2 8 to 10 spinach leaves minutes. Then add the rest of the ingredients and boil 2 Tb chopped shallots or i minute more. Strain, run cold water over the herbs, green onions and pat dry with a towel. Va cup water-cress leaves Va cup parsley leaves i Tb fresh tarragon or Vz Tb dried tarragon Optional 2 Tb fresh chervil...

Crepes Fourrees Et Flambees

Cr pes with Orange-almond Butter, Flamb es These cr pes are stuffed with orange-flavored almond butter, and may be flamed in a chafing dish, or brought flaming to the table as suggested here. For 6 to 8 people V2 cup pulverized almonds, Beat the almonds or macaroons and almond extract page 582, or pulverized into the orange butter, macaroons, page 583 V4 tsp almond extract The orange butter in the preceding recipe 18 cooked cr pes 4 to 5 inches in diameter Use any of the 3 cr pe recipes...

Ris de Veau la Crme Ris de Veau la Marchale [Creamed Sweetbreads

I 2 to 2 lbs. braised sweetbreads, master recipe A 6-cup enameled saucepan 2V2 Tb butter 3 Tb flour to 1 cup whipping cream Salt and pepper Drops of lemon juice Cut the braised sweetbreads into slices y2 inch thick and set aside. Rapidly boil down their cooking stock until it has reduced to cups. In a separate pan, cook the butter and flour slowly together until they foam for 2 minutes without browning. Off heat, strain in the hot cooking stock and beat vigorously to blend. Bring to the simmer,...

Marinade Simple

For chops, steaks, and small, boned roasts. This is also an effective marinade giving the pork a slightly different flavor than the dry one. Per pound of pork i tsp salt Ye tsp pepper 3 Tb lemon juke 3 Tb olive oil 3 parsley sprigs Ya tsp thyme or sage i bay leaf Rub salt and pepper into the meat. Mix the other ingredients in a bowl, add the pork and baste it. Place a lid over the bowl. Turn and baste the meat 3 or 4 times during its marination period. Before cooking, scrape off the marinade,...

Sauce Chasseur

Brown Mushroom Sauce with Fresh Tomatoes, Garlic, and Herbs For same as preceding sauce duxelles Sauce chasseur is almost the same as sauce duxelles, but a bit more hearty in flavor. The recipe for it is described in the Veal section under escalopes de veau chasseur on page 368. Sauce au Porto Brown Port-wine Sauce For filet of beef, or for ham, veal, chicken livers, and egg dishes, or to sauce a garniture for vol-au-vents 2 cups excellent brown sauce, pages 67 to 71 Optional 1 to 2 tsp meat...

To Serve

Concombres Persill s Parslied Cucumbers A hot vegetable dish Turn the baked cucumbers into the vegetable dish, 2 Tb minced parsley sprinkle with minced parsley, and serve. Concombres la Cr me Creamed Cucumbers 1 cup whipping cream Boil the cream in a small saucepan until it has re- Salt and pepper duced by half. Season with salt and pepper, fold into 1 Tb minced parsley the hot, baked cucumbers, sprinkle with parsley, and

Rti de Porc

Pork may be roasted slowly in an open pan in a 325-degree oven, and basted occasionally with a spoonful or two of wine, stock, or water to aid in the dissolution of its fat. But we think pork is more tender and juicy if it is browned in hot fat, then roasted like veal in a covered casserole. This slow, steamy cooking tenderizes the meat and renders out the fat very effectively. The flavors of a marinade will penetrate pork more thoroughly if the meat is boned it is rolled and tied after...

Gigot En Chevreuil

Leg of Lamb or Mutton Marinated in Red Wine A large well-aged leg of lamb or a leg of young mutton marinated for several days in wine will taste very much like a marinated leg of venison. It is roasted and served, like venison, with a sauce poivrade or chevreuil. Braised red cabbage with chestnuts, and a puree of celery root and potatoes go well with it, plus a good red Burgundy wine. Any cold sliced leftovers will be delicious. As the meat is marinated for a relatively long period of time,...

Quenelles De Poisson

Fish quenelles in France are usually labeled quenelles de brochet, and are presumably made from pike, a fish of excellent flavor but so webbed with little bones that a quenelle is the most convenient way of eating it. If pike filets are used, the fish must be pounded in a mortar and then pushed through a fine-meshed sieve to eliminate the bones. Boneless fish filets may be pur ed in a meat grinder and need not be sieved. The electric blender is not suitable for this type of pur e. Quenelle...

Tarte Au Citron Tarte Aux Limettes

This delicious, light tart is really a souffl . The same filling is also attractive in little tart shells served for afternoon tea. Speaking of these, see also the lemon butter filling on page 676. For 8 people A 10-inch, cooked, sugar-crust shell placed on a baking sheet, page 633 use only 3 Tb sugar in the pastry When you bake the shell let it barely color so it will not brown too much when it goes again into the oven. A 3- to 4-quart stainless steel bowl Gradually beat the sugar into the egg...

Suprmes de Volaille

Breast of chicken when it is removed raw from one side of the bird in a skinless, boneless piece is called a supreme. Each chicken possesses two of them. If the upper part of the wing is left on, the supr me becomes a c telette. The breast of a cooked chicken is not a supr me, but a blanc de poulet, or white meat of chicken. A supr me may be poached in butter in a covered casserole blanc, or saut ed or broiled with butter brun. It is never, in good French cooking, simmered in a liquid. The supr...

Poulet Saut aux Herbes de Provence

Chicken Saut ed with Herbs and Garlic, Egg Yolk and Butter Sauce Basil, thyme or savory, a pinch of fennel, and a bit of garlic give this saut a fine Proven al flavor that is even more pronounced if your herbs are fresh. The sauce is a type of hollandaise, as the herbal, buttery pan juices are beaten into egg yolks to make a thick and creamy liaison. Serve this dish with potatoes saut ed in butter or potato cr pes, pages 521 or 526, broiled tomatoes and a chilled ros wine. A heavy- 10-inch...

Tournedos Sauts Chasseur

Filet Steaks with Mushroom and Madeira Sauce A handsome presentation for these steaks would be a platter decorated with whole baked tomatoes, artichoke hearts cooked in butter, and potato balls sauteed in butter. Serve with them a good red Bordeaux from the M doc district. 6 crustless rounds of white Saut bread rounds in hot clarified butter to brown bread, 2V2 inches in diameter and 6 inch thick 3 to 4 Tb clarified butter, page 15 l i lb. fresh mushrooms, whole if very small, quartered if...

Ris de Veau et Cervelles

Sweetbreads and brains have much the same texture and flavor, but brains are more delicate. They both receive almost the same treatments. Both must be soaked for several hours in cold water before they are cooked, to soften die filament which covers them so that it may be removed, to dissolve their bloody patches, and to whiten them. Some authorities direct that they always be blanched before cooking that is, poached in salted and acidulated water or a court bouillon others do not agree. If the...

Cervelles Au Beurre Noir

Calf's Brains in Brown Butter Sauce Brown butter sauce and calf's brains are almost synonyms, they go so well together. To be at its best, the sauce should always be made separately, not in the pan in which you sauteed the brains. It is thus clear and unspeckled, and also much more digestible. In addition, ai the brains can be sauteed only at the last minute, the dish will then be ready to serve almost at once. Of the several methods for cervellcs au beurre noir, we have chosen that of...

Carottes A La Concierge

Casserole of Creamed Carrots with Onions and Garlic This hearty dish of carrots goes nicely with red meats, pork, sausages, or plain roast chicken. It can also constitute a meatless main-course dish. For 6 people 1V2 lbs. carrots, peeled and cut into V4-inch slices 5V2 cups A 2' 2-quart, heavy-bottomed, enameled saucepan with cover Cook the carrots, onions, and olive oil slowly in the covered saucepan, tossing occasionally, for about 30 minutes. The vegetables should be tender but not browned....

Method for Making Crpes

The first cr pe is a trial one to test out the consistency of your batter, the exact amount you need for the pan, and the heat. An iron skillet or a cr pe Rub the skillet with the rind or brush it lightly with pan with a 6V2- to 7-inch oil. Set over moderately high heat until the pan is bottom diameter just beginning to smoke. A piece of fat bacon or pork-rind OR 2 to 3 Tb cooking oil and a pastry brush A ladle or measure to hold Immediately remove from heat and, holding handle 3 lo 4 Tb or Va,...

Filet De Boeuf Brais Prince Albert

Braised Filet of Beef Stuffed with Foie Gras and Truffles Here is a magnificent recipe for an important dinner, and it is not a difficult one in spite of the luxury of its details. We have chosen braised filet because it is more unusual than roast filet. Everything except the actual cooking of the meat may be done in advance as indicated by the asterisk in the recipe. Braised lettuce and potato balls saut ed in butter would go beautifully with this, and you should accompany it with a fine ch...

Epinards A La Basquaise

Gratin of Spinach and Sliced Potatoes with Anchovies Serve this with steaks, roast beef, roast lamb, or with broiled fish such as mackerel, fresh tuna, herring, or sardines. For 6 people Vi cup grated Swiss cheese Stir the cheese into the braised spinach. 3 cups spinach braised in stock, page 470 A lightly buttered baking dish 2 inches deep and 9 inches in diameter 2 Tb mashed anchovies or 1 Tb anchovy paste blended with 4 Tb softened butter and Ys tsp pepper Yi cup grated Swiss cheese mixed...

Suprmes et Mousse de Volaille en Chaudfroid

Breasts of Chicken and Mousse of Chicken in Chaud-froid When you wish to make something wonderful for an elaborate buffet, such as a wedding breakfast, here is a good idea. Directions for chopped jelly, jelly cutouts, and other decorative elements are at the beginning of this section on aspics. We shall not note the number of servings for this recipe, as it is designed primarily to give you an indication of how to go about such a dish. Ingredients for chicken Cook and chill the chicken breasts...

Riz Limpratrice

Bavarian Cream with Rice and Fruits a cold dessert Riz l'Imp ratrice is one of the grand old standbys of the classic French cuisine, and has no relation, fortunately, to the dreadful rice puddings of one's youth. It is velvet to the tongue, and is always accompanied by a decorative fruit sauce. cup 4 ounces finely diced glaceed fruits of various colors, such as cherries, angelica, orange peel 4 Tb kirsch or cognac iYi Tb 1 Yi packages gelatin Mix the fruits in a small bowl with the kirsch or...

Bifteck Saut Bercy

Pan-broiled Steak, with Shallot and White Wine Sauce For broiled steak, use a beurre Bercy, page 103, and spread it over the steak just before serving. For 4 to 6 people, depending on your menu 2 to 2V2 lbs. steak Saut the steak as described in the master recipe and 1 Tb butter remove it to a hot platter. Pour the fat out of the 3 Tb minced shallots or skillet. Add the butter. Stir in the shallots or onions green onions and cook slowly for a minute. Vi cup dry white wine or dry white vermouth...

Moules La Poulette Moules A La Barnaise

Sauced Mussels Served in Scallop Shells This is a more formal recipe for mussels. They are steamed open with wine and flavorings, then a rich, creamy, buttery sauce is made with their cooking liquid. This is the same heavily buttered sauce parisienne found on page 214, but with a quite different flavor. If the mussels are served on the half shell, as they often are in Brittany, they are called mouclades. We have suggested in the following recipe that they be shelled, sauced, and served in...

Navets La Champenoise

People who disdain the turnip almost invariably revise their opinion after tasting this dish. It goes admirably with roast pork, beef, duck, goose, turkey, ham, or grilled sausages. Yellow turnips or rutabagas do well here. For 6 to 8 people 2.V2 lbs. turnips, peeled and Blanch the turnips for 3 to 5 minutes in boiling salted cut into quarters 8 to 9 water to cover. Drain, cups A 3-quart, fireproof casserole about 2 inches deep 1 Tb butter 2A cup finely diced onions 1 Tb flour bouillon 4 tsp...

Chou Rouge A La Limousine

Braised Red Cabbage with Red Wine and Chestnuts Red cabbage braised in this fashion is a fine dish to serve with roast goose, duck, pork, venison, or wild boar. Or you may cook the meat in the casserole with the cabbage, see the recipe for duck on page 280. All red vegetables must cook with something acid to retain their color thus the tart apples and red wine in the following recipe. For 6 people A 54-lb. chunk of bacon Remove the rind and cut the bacon into lardons, strips i' 2 inches long...

Choufleur En Verdure

Puree of Cauliflower and Water Cress with Cream Serve this delectable puree with roast veal, chicken, or turkey, broiled or sauteed chicken, chicken breasts, or veal scallops. For 4 to 6 people A bunch of fresh water cress about 3 inches in diameter across the stems A kettle containing 7 to 8 quarts of rapidly boiling water Separate the cauliflower head into flowerets peel off and discard the tough skin of the central stalk and chop the stalk. Cut off the bunch of water cress just above the...

Suprmes De Volaille En Chaudfroid Blanche Neige

Here is a decorative, delicious, and easy-to-execute aspic which lends itself to numerous variations as suggested at the end of the recipe. The cold cream sauce for this, which congeals into an aspic covering over the chicken breasts, looks like the classic sauce chaud-froid flour-based, jellied velout with cream. The sauce chaud-froid blanche neige used here is purely a reduction of tarragon-flavored stock and cream in which gelatin has been dissolved it is much lighter and nicer in texture...

Mousseline De Poisson Blanche Neige

Fish Mousse with shellfish and chaud-froid sauce This is a handsome cold dish for a first course or luncheon, and looks well on a cold buffet table. It is important, however, that you season the mixture with care, and use an excellent stock for your jelly, or die flavor of the mousse will not be interesting. Instead of molding the mousse, you may heap it into individual serving shells, then sauce and decorate them as suggested in the recipe. If you do not have an electric blender, puree the...