Thursday, January 31, 2013

Pommes de Terre, Loulou

From "Twenty-four Little French Dinners and How to Cook and Serve Them", by Cora Moore, 1919
Chop raw potatoes fine and place them in a saucepan with butter and a seasoning of pepper, salt, paprika and a trace of nutmeg. 

Cover and cook very slowly, agitating them constantly. When they become soft, beat well and arrange a layer on a vegetable dish, sprinkle with Parmesan cheese, put on another layer of potatoes, then more cheese, and so on, having the top layer of cheese. 

Pour over all melted butter and bake about twenty minutes in a slow oven.

Sunday, January 13, 2013

French Pea Soup

Soak one cup of dried peas over night and then in the morning drain and place in a saucepan, adding two quarts of water. Simmer gently until tender and then pass through a sieve and add:
  • Two large onions, grated,
  • Two tablespoons of parsley, minced fine,
  • Six whole cloves,
  • One small bay leaf,
  • One-half cup of strained canned tomatoes.
 Simmer slowly for thirty minutes and then serve with toasted strips of bread.