French Spiced Venison.
Rub the venison with salt, pepper, vinegar, cloves and allspice; then put in a baking-pan. Pour over a cup of melted butter; add 1 onion sliced, some thyme, parsley, the juice of a lemon, and a cup of hot water. Let bake, covered, in a hot oven. Baste…
French Apple Souffle.
Cook ruff cut apples and sweeten to taste. ( See Variations)Â Mash half well with 1 tablespoonful of butter. Beat the yolks of 3 eggs with 2 tablespoonfuls of sugar, the juice and rind of 1/2 lemon 1 tablespoon of Potato Starch add the whites beaten to a…
Baden Stewed Lentils.
Boil 1 quart of lentils until tender; then heat in a separate pan 2 tablespoonfuls of butter. Add 1 chopped onion and stir in 1 tablespoonful of flour until brown; add some cold water mixed with 1/2 cup of vinegar. Let boil and pour the sauce over the…
French Veal Souffle.
French Veal Souffle: Heat 2 tablespoonfuls of butter. Mix with 2 tablespoonfuls of flour until smooth; add 1 cup of milk; let almost to a boil. Then add 1 cup of minced veal, some parsley, salt, pepper and pinch of nutmeg to taste. Stir in the yolks of 2…
French Pineapple Bisque.
French Pineapple Bisque: Beat the yolks of 4 eggs with 1 cup of pulverized sugar; add 1 pint of cream; stir well until very light. Then add 1 small can of shredded pineapple and crush a few macaroons. Mix well with a small glass of brandy. Let freeze and…
Bastilla
Bastilla: Ingredients 1 lb chicken breasts (or thighs) 1 md onion,chopped 3 c chicken stock,preferably-homemade 1/2 c fresh parsley,Chopped 1 stick cinnamon (3 inches -long) 1/2 t ginger,Ground 1/8 t pepper 1/4 t saffron threads 3 eggs 8 sheets phyllo…
Zwiebelkuchen (Onion Pie)
Zwiebelkuchen (Onion Pie) 8 Servings Ingredients 1 pk yeast,active dry 1 t sugar 1 1/2 t salt 3 c unbleached flour 1 T shortening 1 c water,120 to 130 degrees f. 6 bacon,slices, cut up 2 onions,medium, sliced 1/4 t cumin 1/2 t salt 1 pepper,as desired 1…
Cervelles En Matelote
Cervelles En Matelote: 6 Servings Ingredients 2 c wine (macon (or burgundy) 1 c brown stock,or canned-bouillon 1/4 t thyme 4 sprigs parsley 1 bay leaf 1 cl garlic,mashed 1 1/2 lb calve’s brains,soaked and peeled 1/2 T tomato paste 2 T flour,mashed…
Cabbage Stuffed With Provencal Stuffing
Cabbage Stuffed With Provencal Stuffing: 4 Servings Ingredients 2 c Provencal Stuffing,(see -recipe) 8 lg green cabbage leaves 1/2 c smoked Provolone,Grated -cheese 1/2 c dry white wine,water or -broth 1 lg tomato,peeled and chopped 1/4 t caraway seeds…
Brioches
Brioches: 12 Servings Ingredients 2 1/4 c flour,Sifted 1/2 c milk to lukewarm (or 105 to) -Heated – 115 de 1 pk active dry yeast 1 T sugar 3 egg yolks 1 whole egg 6 T butter,melted and cooled Preparations In a large mixing bowl, place flour. Make a…
Blender Hollandaise
Blender Hollandaise: 10 Servings Ingredients 4 egg yolks 1 1/2 T lemon juice 1/4 t salt ds cayenne pepper (or white) -pepper 1 T water,boiling 1/2 c butter,hot but not brown Preperations Put yolks, lemon juice and seasonings in blender. Heat butter and…
Hollandaise Sauce From a Blender
Hollandaise Sauce From a Blender: 10 Servings Ingredients 4 egg yolks 1 1/2 T lemon juice 1/4 t salt dash cayenne pepper or white pepper 1 T water,boiling 1/2 c butter,hot but not brown Preparations Put yolks, lemon juice and seasonings in blender. Heat…
Baked Tomatoes With Provençale Stuffing
Baked Tomatoes With Provençale Stuffing: 4 Servings Ingredients 4 med tomatoes – unpeeled,cored, -pulp removed 1 T olive oil 3/4 c onions,Chopped 2 cloves garlic,minced 2 1/2 T fresh parsley,Chopped 2 t fresh basil,Chopped 1 1/2 t fresh…