Tuesday, September 20, 2011

French Potato Pancakes (Croquettes de Pommes)

From "Easy French Cookery", by Auguste Mario, 1910.

Boil some potatoes in the ordinary way, drain off the water, and allow to steam in front of the fire for ten minutes ; mash by pressing through a fine sieve ; replace in saucepan, with a piece of butter, the yolks of four eggs, a pinch of sugar, salt to taste, and a little nutmeg ; add finally half a teacupful of grated Parmesan cheese, mix thoroughly together, and let cook for five minutes.

Next divide the mixture into equal parts and roll in the form of a big cork on a floured table. Dip in beaten egg and breadcrumbs, plunge into boiling fat, cook till brown, season with salt, and serve.

Sunday, August 28, 2011

Tomato Sauce (Sauce aux tomates fraiches)

Cut in two five or six medium tomatoes (very ripe) ; squeeze out the seeds ; put them in a stewpan with a cupful of water or stock ; salt, pepper ; a bouquet of laurel, thyme, parsley ; a chopped onion. Let the tomatoes dissolve ; they must be covered and on a good fire until all moisture has disappeared, then pass through a tammy-cloth.

Prepare a white thickening with i oz. of butter, the same of flour ; add the pure'e of tomatoes into it ; thin the sauce with stock. Let it cook ten to fifteen minutes ; see if seasoned to taste ; finish with a pinch of sugar and i oz. of fresh butter. This sauce should be of a good thickness.

Thursday, March 3, 2011

Sole with Chablis Sauce (Sole au Chablis)

Excerpted from "Easy French Cookery", 1910

Cut into long thin strips one onion, a leek, two carrots, and a stick of celery, and boil for five minutes. Mince finely half an onion and half a leek, cook until quite brown in a little butter. Drain the boiled vegetables, add them to the saucepan containing the browned minced onion and leek, and fry all together until brown; season with salt and pepper and withdraw from fire.

Clean two good-sized soles and cut them each into three pieces; put in saucepan, season to taste, and place the vegetables with them; just cover the soles with a little white wine, thicken the sauce by adding a small piece of butter rolled in flour. Dress the soles on a dish with the vegetables and sauce.

Or, for Filets de Sole au Vin blanc, simply cut four fillets from each sole and prepare these the same way as above, omitting the long, thin Julienne vegetables.