Tag Archives: french cuisine

Sartadagnano (Fish Pancake)

ingredients:

2 pounds small frying fish
3 Tablespoons flour
4 sprigs of parsley
2 cloves of garlic
3 Tablespoons olive oil
2 Tablespoons vinegar

instructions:

  1. Clean and wash the fish; remove the heads. Pat dry. Roll into flour to coat completely.
  2. Chop the garlic and parsley together.
  3. Heat the oil in a shallow saucepan. Add the fish. Pack them together so that they will stick to one another.
  4. After 5 to 6 minutes, they will form a sort of pancake; turn it over. Cook for 2 to 3 minutes on the other side.
  5. To serve: Sprinkle with the garlic and parsley mixture and cover with the boiling vinegar.

The sartadagnano, also called sartgnato in some small Mediterranean ports, can only be made with tiny fish whose bones are edible. To serve, slice like a cake.


© 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.

Pieds de Mouton à la Rouennaise (Mutton Feet, Rouen Style)

ingredients:
8 blanched mutton feet
2 onions
1 clove
3 Tablespoons graisse normandie
(See recipe No. 1 Step No. 1)
1 fresh sprig or ½ teaspoon dried thyme
1 bay leaf
salt, pepper
1 Tablespoon flour
3 Tablespoons vinegar
3 quarts of water
4 sprigs of parsley
1 Tablespoon butter
1 pork caul
4 ounces sausage meat
1 egg
4 Tablespoons dried breadcrumbs

Instructions:

  1. Singe the feet that are already blanched. To blanch: Scrub the feet well. Rinse under cold running water. Place the feet in a saucepan. Add cold water to cover. Slowly bring the water to a boil. As soon as it begins to boil, remove the feet and immediately rinse under cold water. Remove any remaining hair, especially the small ball of wool situated in the inner portion of the foot, between the two hoofs.
  2. Sauté the whole onion, stuck with the clove in the graisse normande. Add thyme and bay leave. Salt and pepper. Sprinkle with the flour. Stir. Brown lightly.
  3. Sprinkle with vinegar and add the water. When the liquid boils, add the feet. Cook, covered, for 3 to 4 hours at a very slow boil. Add more water if necessary.
  4. Chop the second onion and the parsley. Sauté in butter. Add the sausage meat.
  5. Drain the feet. Bone, taking care not to break the flesh. Stuff each food with some of the mixture. Wrap in a piece of pork caul.
  6. Beat the egg in a dish. Put the breadcrumbs in another dish. Dip the feet into the egg, then roll in the crumbs. Deep fry in hot fat.
  7. Serve very hot.

This is a very popular dish from Rouen.
To make the graisse normande, see recipe No. 1, step No. 1

Graisse Normande (Normandy Fat)
Dice 2 parts beef kidney suet. Melt it in a large saucepan with 1 part lard over very low heat. When everything has melted completely, add cleaned and diced vegetables: 1 each onion, leek, carrot, celery stalk, sprig of parsley and 2 cloves of garlic. Salt and pepper. Simmer for 2 hours without browning. Strain through a very fine sieve.


© 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.

Partridges with Vermicelli (Perdreaux aud Fidés)

ingredients:
2 plump young partridges
4 Tablespoons butter
⅓ cup dry white wine
salt and pepper
1 onion
10 small bacon cubes
½ cup shredded Swiss cheese
½ cup thin vermicelli
2 cups beef or chicken stock

instructions:
1. Clean the partridges and sauté them lightly in butter on all sides without allowing them to brown.
2. Add the wine. Salt and pepper. Cover and cook over low heat for 20 minutes. Remove from the heat and slit them in half.
3. Chop the onion. Scald the bacon cubes in boiling water. Add the onions and bacon cubes to the saucepan. Add the Swiss cheese and vermicelli.
4. Place the halved partridges in the saucepan, cover with the stock, and cook 20 minutes.

The Savoyards, who eat a good deal of pasta, are particularly fond of fidés, or thin vermicelli.
It is best to use a small saucepan; otherwise you must increase the quantity of stock.


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

Eels in Green Sauce (Anguilles au Vert)

ingredients:
2 pounds of eels
fresh herbs, as many of the following as possible (amounts are approximate):
5 ounces sorrel or watercress
2 ounces parsley
2 ounces chevril
1 sprig tarragon
1 sprig mint
1 sprig sage
1 handful spinach
2 ounces new leaves of white nettle
5 tablespoons butter
1 cup dry white wine
salt, pepper
2 egg yolks
1 tablespoon heavy cream

instructions:
1. Clean and skin the eels; remove heads and tails. Cut into 2-inch lengths.
2. Wash and chop together all the herbs. Cook slowly in a large saucepan in butter. Add the eels and sauté 5 minutes. Add wine to cover the contents, salt and pepper to taste. Cook 15 minutes.
3. Remove from heat and thicken the sauce with a mixture of the egg yolks and cream. Add the lemon juice at the very last.
Serve either hot or cold.

The more herbs you use, the better the dish will be. In Flandre, during some seasons, they use as many as fourteen varieties, including the young nettle leaves, which are traditional. The eels must be small.


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

Foie de Veau à la Moutarde (Liver with mustard and herbs)

Preparation time: 10 minutes
Cooking time: 5-6 minutes
To serve: 4

You will need
4 slices calves’ or lamb’s liver, ½-inch thick
seasoned flour
2 tablespoons oil
2 level tablespoons French mustard
1 level tablespoon finely chopped shallot or spring onion
2 level tablespoons finely chopped parsley
fresh white breadcrumbs
2 oz. melted butter
Garnish:
orange slices
watercress

Fry liver slices, coated with flour, in hot oil for 1 minute on each side. Remove. Mix mustard, shallot or spring onion and parsley, adding drop by drop enough of the frying oil to make a ‘creamy’ mixture. Spread liver slices on each side with mustard mixture and coat with breadcrumbs, pressing on firmly. Lay slices in grill pan, spoon melted butter over and brown under a hot grill for 1-2 minutes; turn, baste with remaining butter and brown other side. Garnish with orange slices and watercress.


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

Poule à l’ivoire (Boiled fowl with cream sauce)

Preparation time: 20 minutes
Cooking time: 2-3 hours
To serve: 6-8

You will need

4 lb. plump boiling fowl, oven ready
1 lemon
2 carrots, scraped
3 leeks or 2 onions, peeled
1 stick celery, cut up
salt and pepper to taste
1 teaspoon lemon juice
6 oz. button mushrooms
1 oz. butter or margarine
1 oz. flour
¾ pint (US 1 ⅞ cups) stock from chicken
2 egg yolks
2-3 tablespoons thick cream

Rub skin of bird with cut lemon. Put into a large pan with prepared carrots, leeks or onions, celery, salt and pepper. Add hot water just to cover. Cover tightly and barely simmer until tender, about 2-3 hours. Simmer mushroom caps for 5 minutes in a little salted water and the lemon juice. When tender drain chicken, remove skin and carve into joints. Arrange joints on dish and keep warm. Make sauce as follows. Melt fat, add flour and cook stirring for 2 minutes. Add stock, whisk until boiling and simmer 10 minutes. Remove from heat. Blend egg yolks and cream together, and whisk into the sauce little by little. Reheat gently, but do not boil. Coat chick with sauce and garnish with drained mushrooms.

Variation

Poule au pot Henri IV
King Henry’s chicken in the pot

Stuff the neck end of a plump boiling fowl with sausage meat and simmer as in previous recipe with the additional of a small quartered cabbage, some fresh herbs and peppercorns. One hour before chicken is cooked add two ½-inch thick slices pickled belly pork and, if wished, extra vegetables. Serve the fowl reposing on a large platter with pork on either side and firmer vegetables grouped around. The remaining vegetables finely chopped are reheated in the chicken stock for soup next day.


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

Oeufs Durs à la Tripe (Hard-Boiled Eggs in Onion Sauce)

Preparation time: 10 minutes
Cooking time: 20 minutes
To serve: 4

You will need
1 oz. butter
8 oz. onions, sliced
2 level tablespoons cornflour
3/4 pint (U.S. 1 7/8 cups) milk
salt and pepper
5 hard-boiled eggs
Garnish:
browned onion rings or chopped parsley

Melt the butter in a saucepan and very gently sauté the onions until soft but not browned. Stir in the cornflour, mixing well. Off the heat gradually stir in all the milk then return to the heat, stirring until boiling, and simmer for 10 minutes. Season to taste. Cut the eggs length-wise into eight, reserve one for garnish and stir remainder gently into the sauce. Turn into one large dish (of for small cocottes) and garnish with reserved egg slices. and either browned onion rings or chopped parsley.


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