Saturday, June 12, 2010

Beef Broth (Pot-au-Feu)

From "Easy French Cookery", by Auguste Mario "Late of the Carlton, Cecil Cafe Royal and Criterion", 1910.

This soup is one that finds most favour with the bourgeoise, or French housewife, forming, as it does, a most nourishing and sustaining food. It is at the same time very economical, as the meat utilised is afterwards served as a dish, with the vegetables arranged around, or is converted into Beef Salad.

The beef most suitable is the hindquarter or shoulder, which should be boned and bound together with string ; the bones can also be boiled at the same time. Put the meat in an earthenware or enamelled saucepan, add some chicken giblets and the bones of the meat, cold water, and rough, ordinary salt.

Place the saucepan on the fire and allow to boil, skimming off the fat as it rises. As soon as the water boils, add a glass of cold water and continue to skim off the fat; when it has boiled again, withdraw to edge of fire and allow to simmer for four or five hours with the lid partly tilted. After it has simmered for two and a
half hours, add carrots, leeks, and, finally, some chervil; plenty of vegetables should be used, and they should be quite fresh, as the parts that are not dissolved in the soup will be afterwards served with the beef.

Remove the beef from the soup, place it on a hot dish, and arrange some carrots and leeks round the meat; keep warm by the side of the fire, and serve later on with a separate dish of boiled potatoes and a remoulade sauce.

Cut a few of the vegetables into thin slices and place in the bottom of the soup tureen; pass the soup either through a fine sieve or a coarse linen cloth into a basin; add three or four drops of essence of caramel to clarify it, pour into tureen, and serve very hot.

Wednesday, June 9, 2010

Bouillabaisse

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

As for the Bouillabaisse, it is like our own Welsh Rabbit in so far as hardly any two persons make it alike. Here are two recipes which gastronomic authorities have accorded the meed of highest praise:

No. l. : Cut into pieces and remove the bones from three pounds of fish; say one pound each of cod, halibut and bluefish, though any fish of like nature will do. To these add the cooked meat of one lobster or two crabs, and six shrimps and put all into a casserole in half a pint or more of olive oil to cook, adding one lemon, sliced, two tomatoes, one onion, one sliced carrot, a bunch of saffron, a bunch of parsley, a bayleaf and a clove of garlic or have the casserole rubbed with the garlic. Cook for ten minutes, stirring frequently, then add one cup of soup stock and a glass of wine or cider.

Cook for fifteen minutes longer, remove to a hot bowl, line the casserole with slices of toast, and pour back the bouillabaisse. Serve at once.

No. 2. Place the pieces of fish to any desired amount in a large saucepan, add two or three sliced onions, one or two sliced carrots, three shallots, two cloves of garlic, a bunch of thyme and parsley, three or four cloves, two bay- leaves, half a teaspoonful of capsicum, a wine-glass of olive oil and salt and pepper to taste. Pour over the above mixture two quarts of water and boil gently for half an hour, the pan covered. Drain and lay on a hot dish. Then mix a teaspoonful of saffron in the liquid, pass through a strainer into a soup tureen. Serve the soup with the fish
and a plate of croutons of fried bread or sippets of toast.

French Stuffed Tomatoes

From "Domestic French Cookery", 1836

Scoop out the inside of a dozen large tomatoes, without spoiling their shape. Pass the inside through a sieve, and then mix it with grated bread, chopped sweet-herbs, nutmeg, salt, and pepper. Stew it ten minutes, with a laurel leaf, or two peach leaves. Remove the leaves, and stuff the tomatas with the mixture, tying a string round each to keep them in shape. Sprinkle them all over with rasped bread-crust. Set them in a buttered dish, and bake them in an oven. Take off the strings, and serve up the tomatoes.

Egg-plants may be cooked in the same manner.

Monday, June 7, 2010

Pommes de Terre, Barigoule

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

Place ten potatoes in a saucepan with enough broth to cover them and boil slowly till done. Drain, taking care not to break them. Put a teacupful of olive oil into a deep frying pan, heat, put in the potatoes, tossing them till they are browned all over lightly. Place on a dish and sprinkle with salt, pepper and vinegar. Serve piping hot.

Sunday, June 6, 2010

Choufleur au Gratin

From "Twenty-four Little French Dinners and How to Cook and Serve them", by Cora Moore, 1919.

Soak a cauliflower in water with plenty of salt, then boil in plenty of salted water for fifteen minutes. Remove and take away all the green leaves, lay it on a flat buttered dish, previously rubbed with an onion, and pour over it a sauce made as follows: Melt an ounce and a half of butter in a saucepan, add a dessert-spoonful of flour, mix and add a cup of milk. Stir till it thickens, add pepper and salt and add two or three table-spoonfuls of grated Parmesan cheese.

Mix well and after pouring over the cauliflower sprinkle all over with bread-crumbs and place the dish in the oven till nicely browned.