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Champignons à la Grecque, Ouefs à la Toulonnaise

November 20, 2016

champignons

Champignons à la grecque
Mushrooms stewed in oil and wine

Preparation time: 5 minutes
Cooking time: 10-12 minutes
To serve: 2-4 (depending if other dishes are served)

You will need

4 tablespoons olive oil
4 tablespoons water
2 tablespoons white wine
1 tablespoon lemon juice
1 level tablespoon chopped onion
1 level teaspoon tomato purée
1/2 bay leaf
salt and ground black pepper
8 oz. small button mushrooms

Put all ingredients except the button mushrooms into a pan and allow to simmer for 5 minutes. Wash the button mushrooms (if large cut into halves or quarters) and add to the ingredients in the pan. Simmer for 6-8 minutes, stirring occasionally. Drain the mushrooms and arrange in a shallow dish. Reduce liquid to syrupy consistency by boiling rapidly for minute or two, pour over mushrooms. Serve cold, alone, or in a mixed hors d’oeuvre.

Ouefs à la Toulonnaise
Hard-boiled eggs Toulon style

Preparation time: 15 minutes
To serve: 3 (more if part of a mixed hors d’oeuvre)
You will need
3 hard-boiled eggs
2 oz. anchovy fillets
1/4 pin (U.S. 5/8 cup) thick mayonnaise

Cut the hard-boiled eggs in half lengthwise and arrange cut side down in a shallow dish. Cut the anchovy fillets into thin strips. If necessary thin the mayonnaise to a thick coating consistency with creamy milk, then coat the eggs. Band each egg with anchovy strips.

Mayonnaise

Preparation time: 10-15 minutes
To serve: 4

You will need
2 fresh egg yolks
1/2 level teaspoon salt
1/4 level teaspoon dry or 1/2 level teaspoon French mustard
1/2-1 tablespoon wine or tarragon vinegar, or lemon juice
about 1/2 pint (U.S. 1 1/4 cups) olive oil

Have all ingredients at room temperature. Put egg yolks in a small pudding basin standing on a folded damp cloth. Add salt, mustard and a fe drops of vinegar or lemon juice and beat thoroughly before adding any oil. Use a small wire whisk or wooden spook for mixing. Have the oil in a measuring jug with lip but add drop by drop from a teaspoon to start, beating all the time. When the mayonnaise thickens half teaspoon of vinegar or lemon juice and increase the flow of oil to an intermittent thin stream, beating continuously. Continue until all the oil is added.


© Shufunotomo Co., Ltd. Japan 1968 English text ©The Hamlyn Publishing Group Ltd.,1968

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