Simple French Soup
on Sep 21, 2009 in Soups 2 carrots1 turnip1 leek1 stick celery1/2 cabbage1 bay leaf2 cloves6 peppercorns3 quarts waterScrape and cut up carrots and turnip. Slice the leek, and cut celery into dice. Shred the cabbage. Put into the jar with the water, and place in a moderate o...

The French Way of Cooking Cabbage
on Sep 1, 2009 in Vegetables Chop cold boiled white cabbage and let it drain till perfectly dry: stir in some melted butter to taste; pepper, salt and four tablespoonfuls of cream; after it is heated through add two well-beaten eggs; then turn the mixture into a buttered frying...

French Oil-Vinegar Salad Dressing
on Jul 27, 2009 in Salads One tablespoon of vinegar; three tablespoons of olive oil; one saltspoon (1/4 teaspoon) of pepper, and one saltspoon (1/4 teaspoon) of salt. (This is half a spoon too much pepper for Americans.) Add a trifle of onion, scraped fine, or rubbed on the...

French Prune Soufflé.
on Jun 22, 2009 in Souffles Cook 1/2 pound of prunes until soft; remove the stones and cut the prunes into small pieces. Mix with some chopped nuts and the yolks of 3 eggs well beaten with 3 tablespoonfuls of pulverized sugar. Add 1 teaspoonful of vanilla and the whites of the...

New Orleans Bouillabaisse
on Jun 21, 2009 in Soups While time endures New Orleans will plume itself upon this dish which drew from Thackeray a world-famous tribute. "In New Orleans you can eat a Bouillabaisse, the like of which was never eaten in Marseilles or Paris." Which is much, very much, from t...

Potatoes au Cochon
on May 8, 2009 in Potatoes Slice two hot, mealy potatoes; cut the slices into squares; put them in a saucepan, and add scalded cream enough to cover them, salt, and white pepper. Cut into very small pieces half an ounce of fat, boiled, salt pork; add a tablespoonful to the pot...

French Recipes: Veal Cutlets
on Apr 8, 2009 in Veal French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _sauté_ pan and fr...

Veal Cutlets
on Apr 8, 2009 in Veal French cooks cut them thinner than the English, and trim them into rounds of the size of a tea-cup; they must be brushed over with egg, and sprinkled with salt, white pepper, mushroom powder, and grated lemon peel; put them into a _sauté_ pan and fr...

French Recipes: Stewed Carrots
on Apr 2, 2009 in Vegetables Take 2 bunches French carrots, clean and trim; put in a saucepan with salt, pepper, 1 teacup of water, 2 tablespoons of butter, 8 lumps of sugar, cover and boil for half an hour. Then remove the lid and place where they will simmer slowly till all th...

Eggs a la Paysanne
on Mar 28, 2009 in Eggs 6 eggs 1/2 cupful of cream 2 tablespoonfuls of grated onion 1 clove of garlic 1/2 teaspoonful of salt 1 saltspoonful of pepperAdd the onion and the garlic, mashed, to the cream; pour it in the bottom of a baking dish, break on top the eggs...