Twenty-four Little French Dinners and How to Cook and Serve Them by Cora Moore

Author:Cora Moore
Language: eng
Format: mobi
Publisher: HardPress
Published: 0101-01-01T00:00:00+00:00

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Bisque d'Herbes

Turbot à la Rachel

Choufleur au Gratin

Salade Barbe de Capucin

Gâteau de Frangipane

Bisque d'Herbes.

—Chop together about a handful each of lettuce, sorrel, spinach, also a small onion, a little celery and some chervil and cook all with an egg-sized piece of butter for fifteen minutes, stirring constantly. Then add three tablespoonfuls of flour made smooth with a little stock, stir in four cupfuls of the cauliflower water (which you will have from a recipe following) into which has been beaten the yolk of an egg. Serve very hot with croutons.

Turbot à la Rachel.

—Boil the fish in salted water. Whitefish or haddock 75will serve as well as turbot. Make the following sauce: Smooth and brown together two tablespoonfuls of flour and two ounces of butter and stir in five gills of water in which the fish was boiled, adding a teaspoonful each of anchovy essence and mushroom catsup. Remove from the fire and beat in the yolks of two eggs and the juice of one lemon. Color with liquid carmine or a few drops of cochineal and pour over the fish.

Choufleur au Gratin.

—Dip the cauliflower into ice water, then plunge it into boiling salted water to cook fifteen minutes. Cut a slice off the stalk, remove the leaves, lay on a flat dish and cover with a cream sauce. Sprinkle with grated breadcrumbs and grated Parmesan cheese, brown in the oven and serve.

Salade Barbe de Capucin.

—Lay the stalks of American endive in a dish and cut into small pieces a medium shallot. Mix, add a French dressing and sprinkle with finely chopped tarragon leaves.

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Gâteau de Frangipane.

—Whisk together a quarter of a pound of powdered sugar and the whites of three eggs, then beat in three tablespoonfuls of milk, the grated peel of a lemon and a dash of salt. Then stir in half a pound of flour. Bake in patty tins and when done scoop a piece out of the top of each patty and fill with jam. Then pour over a sauce made as follows: Put two wineglassfuls of white wine into a small saucepan and stir in a cupful of orange marmalade with the juice of a lemon. Thicken with a little corn-starch.

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