Tag Archives: cuisine de france

Tomatoes Stuffed with Sardines (tomates farcies aux royans)

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Ingredients:
4 large, firm tomatoes
salt, pepper
2 large shallots, minced
4 sprigs parsley, minced
3½ Tablespoons butter
7 or 8 medium-size fresh sardines

Instructions:

  1. Wash and drain the tomatoes. Cut off the tops. Remove the juice and seeds. Mash the pulp inside. Sprinkle with salt and pepper. Place on a buttered platter.
  2. Place in an oven and cook at low heat for about 20 minutes.
  3. Meanwhile, skin, clean, wash, dry and fillet the sardines.
  4. Grill the fillets on both sides, then cut them into small pieces.
  5. Mash the butter on a plate and mix in the shallots, parsley, and sardines.
  6. Fill the cooked tomatoes with the mixture and replace them in a hot oven for 5 to 10 minutes, until browned. Serve at once.

If fresh sardines are not available, fresh herring may be substituted.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Escargots à la Caudéran (Snails, Cauderan Style)

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Ingredients:
2 slices ham
2 cloves garlic
10 shallots
1 Tablespoon lard
½ cup crumbled stale bread
1 cup dry white wine
1 cup chicken bouillon
1 bay leaf
1 sprig, or ½ teaspoon dried thyme
salt, pepper
4 dozen canned snails (without shells)

Instructions:

  1. Chop the ham, garlic, and shallots, and sauté in melted lard in a frying pan. Do not brown.
  2. Add the crumbled bread to the frying pan. Pour in the wine and bouillon. Add the bay leaf, thyme, salt and pepper.
  3. Place the snails in the sauce, cover, and simmer for one hour. Stir occasionally.
  4. Serve hot.

Although live snails are used in France, they are not available in America. Canned snails are sold either in their shells, or plan, without shells.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Pissaladière (Pizza, Provençal Style)

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Ingredients:
1 pound yeast dough
4 pounds onions, chopped fine
¾ to ½ cup olive oil
2 cloves of garlic
1 fresh sprig, or ½ teaspoon dried thyme
1 bay leaf
12 anchovies, well desalted
12 black olives
freshly ground black pepper

Instructions:

  1. Spread the dough with your hands on a greased baking sheet or pizza-pie pan. Heat the oil over low heat, add the onions and whole cloves of garlic. Salt lightly. Add the thyme and bay leaf. Cook for amout [sic] 20 minutes. Do not brown. Remove the garlic and spices.
  2. Pour the onion purée over the dough. Garnish with the anchovies and olives. Let rise in a warm place for 1 hour.
  3. Bake for 15 minutes in a hot oven. Sprinkle with freshly ground pepper.

The real pissaladière is made with yeast dough. You may be able to purchase some at your baker’s. If not, here is a recipe:
Prepare a leaven with ½ teaspoon of yeast, 1 cup flour and 1 teaspoon salt. Place the flour in a bowl, make a well and pour in the yeast dissolved in ¾ cup of warm salt water. Mix until bubbles form on the surface. Let the dough rise until at least double in bulk (from 1 to 3 hours). You may prepare the leaven the day before. Add 3½ cups flour, salt and about ½ cup warm water to make a firm, sticky dough. Knead until the dough becomes smooth and elastic (about 15 minutes). Form dough into a bowl, coat with flour, place in a bowl, cover with a cloth topped by a plate or with a plastic wrap and set in a warm place to rise until double its bulk, about 1 hour. Punch down and let rise again, until double its initial bulk. This should take about 30 minutes. The dough is now ready to use. You may also use dough made form pizza-pie mix.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Sukiyaki

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ingredients:

½ pound spinach
8 leeks, white parts only
2 onions
½ cup mushrooms
celery stalks
10 ounces bamboo shoots
1 pound 5 ounces slightly marbled beefsteak
3 Tablespoons peanut oil
4 eggs
For the sauce:
½ cup beef bouillon
½ cup soy sauce
4 teaspoons sake (Japanese rice wine)

instructions:

  1. Peel and wash all the vegetables. Chop the onions, mushrooms, celery, and bamboo shoots. Cut the meat into very thin slices.
  2. Prepare the sauce: Mix the bouillon, soy sauce, sake and sugar.
  3. At the table: Heat the oil in a pan. Add the onions and meat. Stir. Add the celery and mushrooms. Sprinkle with ⅓ of the sauce. Add the bamboo shoots and other vegetables, then another ⅓ of the sauce. Cook for 10 minutes and add the rest of the sauce. Cook for 5 more minutes and serve.
  4. Give each person a bowl containing a beaten egg yolk to be sued as a sauce to dip each morsel of meat or vegetable.

All preliminary steps of preparing the vegetables and sauce are done in the kitchen. The final cooking is done at the table in a chafing dish. In Japan, the frying pan is shallow and very large; the sukiyaki ingredients vary according to the season. Vermicelli is sometimes added.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Couscous

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ingredients:

1 cup chick-peas
1 pound carrots
½ pound turnips
1 small celery root
2 onions
1-2 pound chicken
2 pounds mutton neck, boned breast or shoulder, cut into pieces
4 tomatoes
1 sprig thyme, or ½ teaspoon dried
1 bay leaf
2 cloves
1 pinch saffron
2 cups semolina
3 cups salt water
2 cups zucchini
1 Tablespoon oil
1 handful raisins (optional)
1 teaspoon harissa sauce

instructions:

  1. Soak the chick-peas for 24 hours, or use canned chick-peas (garbanzos).
  2. Peel, wash, and cut all the vegetables into large pieces. Chop the onions. Peel, seed, and quarter the tomatoes. Cut the chicken into 8 pieces.
  3. Place the mutton and chicken pieces in the bottom section of a couscous pot. Add the carrots, turnips, celery root, tomatoes, onions, chick-peas, they, bay leaf, cloves and saffron. Cover with water up to ¾ of the height of the couscous pot. Bring to a boil. Simmer continuously while preparing the semolina.
  4. Pour the semolina into a large, deep dish. Sprinkle, little by little, with 1 cup of salt water, mixing well with the hands to separate the grains. When the water has been absorbed, pour the semolina into the top section of the couscous pot. Do not cover. Leave for 30 minutes.
  5. Remove the dish of semolina from the pot. Wash the zucchini and cut into small pieces. Add to the broth in the bottom section. Knew the semolina as before, with the second cup of salt water. Leave for 20 minutes.
  6. Replace the semolina dish on top of the couscous pot and leave it for another 20 minutes. Remove and mix the semolina again with the third glass of salt water. Let it rest for 10 minutes.
  7. Add oil to the semolina and rub the grains between your fingers to grease the grains well. Return to the couscous pot and steam for 10 more minutes.
  8. Serve the semolina separately, mixed, if you like, with a handful of raisins that have been soaked for 2 hours. Serve the meat and vegetables in a large, shallow bowl, and the broth in a soup bowl with the chick-peas.
  9. Prepare a pungent sauce by mixing the harissa with a ladleful of broth.

A vegetable steamer can be used instead of a couscous pot if the holes are small and if the bottom section is deep.

THIS RECIPE SERVES 10 PEOPLE.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Caneton aux Olives (Duckling with Olives)

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ingredients:

1 2-pound, 10-ounce duckling
1 Tablespoon butter
8 lean bacon slices
1 cup chicken broth
1 teaspoon thyme
½ a bay leaf
salt and pepper
½ cup green olives

instructions:

  1. Clean the duckling. Put aside the liver, heart, and gizzard.
  2. Saute the duckling in butter with the bacon in a round or oval casserole until golden brown on all sides.
  3. Empty the gizzard. Cut into thin slices. Slice the heart as well. Add both to the casserole, together with chicken broth, thyme, and bay leaf. Add salt and pepper. Cover the casserole and let simmer for 20 minutes.
  4. Meanwhile, pit the olives. Mash the liver with a fork. Mix all this in with the duckling and cook for another 15 minutes. Serve with fried bread croutons.

Mashed turnips will enhance this dish.

©️ Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Feijoada (Pork, beef tongue, and beans – Brazil)

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Ingredients:

1 pound black beans
1 small smoked beef tongue
1 pound smoked and salted pork
2 onions
4 tomatoes
1 tablespoon bacon fat
2 small green hot peppers

Instructions:

  1. Soak the beans overnight in unsalted cold water. Soak the meat separately in cold water for 5 to 6 hours to remove the salt.
  2. Chop the onions. Peel, seed and quarter the tomatoes. Brown these ingredients together with the. whole green peppers in lard in a frying pan. Simmer for a few minutes.
  3. Place the beans in a pot. Cover with cold water and cook over a low flame for 45 minutes. Add the contents of the frying pan together with the mean. Cover. Continue cooking for 3 hours. If necessary, correct seasoning at the end.

In Brazil, this nourishing dish is almost always served with small grilled hot sausages.

©️Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Féra du Léman (Cold Lake Fish)

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ingredients:
1½ pounds féra, land-locked salmon, or several small fish
2 onions
2 shallots
2 cloves garlic
1 Tablespoon butter
1 cup broth
salt and pepper
1 teaspoon mustard
1 egg yolk
¾ cup vegetable oil
½ teaspoon vinegar

Instructions

  1. Clean and wash the fish.
  2. Finely chop the onions, shallots and garlic and sauté them slowly in butter until they begin to brown. Place the fish over them; add the broth, salt and pepper. Cook the fish over a high heat, 6 minutes on each side.
  3. Remove the fish to a serving platter and allow it to cool. reduce the cooking liquid over low heat.
  4. Meanwhile, prepare a mayonnaise: Mix the mustard and egg yolk in a bowl. Add the oil dry by drop, beating with a wooden spoon. Salt, pepper and add the vinegar. (You may make the mayonnaise in a mixer; place the egg and mustard in the small bowl of your mixer, set the speed to high and let it run 1 minute. Reduce the speed to medium and add the oil teaspoonful by teaspoonful, making sure that each teaspoonful is thoroughly blended. End with the vinegar and 1 tablespoon of boiling water.)
  5. When the cooking liquid has become very thick, cool and carefully fold in the mayonnaise.
  6. To serve, cover the cold fish with the sauce.

This little-known recipe from Savoie is an excellent dish that is easily adapted to any sort of fish. All the ingredients must be at room temperature and the utensils must be spotlessly clean if the mayonnaise is to succeed.

© Shufunotomo Co., Ltd., Japan, 1971 Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.

Lamprey Eel, Boradeaux Style (Lamproie à la Bordelaise)

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ingredients:
3-pound lamprey, or eel
1 bottle red wine, preferably Bordeaux
16 leeks
4 carrots
4 shallots
1 cup chopped ham
½ cup oil
1 Tablespoon flour
salt, pepper
1 thyme sprig (or ½ teaspoon dried thyme)
1 bay leaf
12 croutons (fried bread cubes)
1 clove garlic (optional)

Instructions:

  1. Bleed the lamprey by cutting two inches off its tail. Mix the blood with a cup of wine.
  2. Scald the fish and scrape off the skin. Make an incision around the neck below the gills. Pull out the central nerve through this opening.
  3. Cut the lamprey into 2-inch slices. Put them into a deep bowl, cover with wine, and set aside.
  4. Peel and wash the leeks; use the white part only. Scrape, wash, and slice the carrots. Mince the shallots and chop the ham.
  5. Heat the oil in a saucepan. Add the ham and vegetables, and when they start to brown, sprinkle with the four. Stir well and brown for a few minutes.
  6. Pour in the remaining wine. Add salt, pepper, thyme, and bay leaf. Cover and let simmer for about 30 minutes.
  7. Add the lamprey slices, and the wine in which they were marinated. Cook for 15 minutes.
  8. Arrange the lamprey and leeks on a platter. Remove the pan from the heat and thicken. thesauce with the blood and wine mixture. Pour over the lamprey. Serve with the croutons, which may be rubbed with garlic.

The lamprey is a rare fish. In France it is available only in the Dordogne and Garonne areas, where they are plentiful from April to June. Eels may be used as a substitute.

© Shufunotomo Co., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan

Salade de Pâtes Roses (Pink Noodle Salad)

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ingredients:
8 ounces “rigatoni” noodles
3 ½ ounces boiled ham
4 tomatoes, puréed
1 teaspoon prepared French mustard
1 lemon
salt and pepper
½ cup safflower oil
1 Tablespoon heavy cream
3 ½ ounces olives

instructions:

  1. Cook the rigatoni for 20 minutes in boiling salted water. Drain and cool.
  2. Dice the ham and set aside. Scald the tomatoes to remove the skin, seed them, and purée them.
  3. Mix the French mustard together with the lemon, salt and pepper; gradually add the oil, stirring continuously. Blend in the tomato purée and heavy cream.
  4. Mix the pink dressing with the noodles. Place in a serving dish, sprinkle with the ham, and garnish with the olives.

You can use elbow macaroni, “bow-knots,” or shell-shaped macaroni – the shape does not matter.

Children will enjoy this unusual entrée, particularly during the summer months. Complete the meal with carrot juice and fresh fruits.

© Shufunotomo Co., Ltd., Japan, 1971. Published in the United States and Canada by BOBLEY PUBLISHING, a division of Illustrated World Encyclopedia, Inc. Printed in Japan.