Tag Archives: french food

Oreilles de Porc au Fromage (Pigs’ Ears with Cheese Sauce)

ingredients:
4 pigs’ ears
salt
2 carrots
2 onions
4 cloves
1 sprig thyme, or ½ teaspoon dried thyme
1 bay leaf
pepper
1 Tablespoon flour
2 Tablespoons butter
juice of 1 lemon
½ cup crumbled cantal or mild cheddar cheese
2 egg yolks, slightly beaten
1 cup heavy cream
nutmeg

instructions:

  1. Singe the ears and scrub them thoroughly. Place them in cold salt water, bring to a boil, and skim.
  2. Peel, wash, and slice the carrots. Add them to the ears together with the onions studded with cloves, the thyme, bay leaf, and pepper. Cook for 4 hours.
  3. Prepare a light brown roux with the flour and 1 tablespoon butter. Add 1 cup of the broth prepared in Step 2, cooking and stirring constantly until it thickens. Let cool.
  4. Stir in the egg yolks, cream, and lemon juice into the cooled sauce. Pour over the pigs’ ears and sprinkle with the cheese and a little grated nutmeg.
  5. Place in a buttered baking dish, dot with butter, and bake in a hot oven for 15 minutes.

A roux is a mixture made from equal parts of butter (or other fat) and flour cooked together for varying periods of time, depending upon its final use. It is the thickening agent in sauces and gravies. In this recipe the roux should be cooked only about 3 or 4 minutes, or until its color is light brown.


©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.

Pochouse de Verdun-sur-le-Doubs (Freshwater Fish Stew)

ingredients:
3 pounds fish
3 onions
2 cloves
10 cloves of garlic
5 ounces diced fresh (not smoked) bacon
1 bay leaf
1 fresh sprig of ½ teaspoon dried thyme
1 bottle dry white burgundy wine
2 ounces Burgundy marc or brandy
4 ounces butter
1 Tablespoon flour
3 Tablespoons heavy cream
1 cup toasted thin slices of French bread, rubbed with garlic

instructions:
1. Clean the fish. Cut off the heads and cut the fish into thick slices.


2. Mince the onions. Stud the garlic with the cloves. Heat the bacon. Sauté the onions in the bacon, seasoning with the bay leaf and thyme until the onion becomes transparent.


3. Place the fish heads over the onions. Salt and pepper to tasted. Add the fish and wine. Increase the heat and simmer for 10 more minutes.

4. Pour the marc or brandy over the soup and ignite. This will eliminate the acidity of the wine, which has not cooked sufficiently in this short time.

5. Remove the pieces of fish. Strain, and set the resulting “court-bouillon” aside.

6. Make a roux by blending flour and butter. Add to the strained court-bouillon. Simmer for 10 minutes.

7. Remove from heat and add the cream. Place the fish over the croutons. Cover with the sauce.


You may use any freshwater fish, but the real recipe is made with pike, perch, and eel or river ling.


© 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.

Tarte au Fromage Blanc (Cream Cheese Pie)

ingredients:
For the crust:
1 stick + 1 Tablespoon butter
9 ounces whole wheat flour
1 cup vanilla-flavored sugar
⅛ teaspoon salt
1 egg
1 teaspoon cinnamon
1 teaspoon grated lemon peel
1 or 2 Tablespoons water

For the filling:
2 Tablespoons butter
2 Tablespoons flour
1 ½ cups milk
salt
3 Tablespoons sugar
2 beaten eggs
9 ounces cream cheese
1 handful raisins
cinnamon to taste

instructions:

The crust:
1. Melt the butter in the top of a double boiler.
2. Sift the flour into a large bowl. Make a “well” in the center.
3. Gradually stir in the butter and mix lightly.
4. Add the sugar, salt, the slightly beaten egg, cinnamon and water.
5. Knead the dough for a short time, then set aside in a cool place for 30 minutes.
6. Place this dough in a buttered mold, lining the sides. Prick the surface with a fork.

The filling:
1. Prepare a white sauce with the butter, flour, milk and salt.
2. Remove from the heat and add the sugar, eggs, cream cheese and raisins. Sprinkle with cinnamon and mix well.
3. Pour the mixture into the mold. Bake in a moderate oven for 30 to 40 minutes.
4. Serve warm or cold.


This pie, together with a fruit salad, makes an excellent meal.


© 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.

Jambon Persillé (Jellied Ham with Parsley)

ingredients:
2 pounds ham (or whole ham) uncooked
½ to 1 pound veal shank
1 or 2 fee of veal
3 or 6 shallots
1 bay leaf
2 fresh sprigs or 1 teaspoon dried thyme
2 fresh sprigs or 1 teaspoon dried chervil
1 fresh sprig or 1 teaspoon dried tarragon
1 or 2 bottles white Burgundy
½ cup or 1 cup minced parsley
1 or 2 Tablespoons wine vinegar

instructions:

  1. Place ham in a deep kettle. Cover with cold water. Cook over moderate heat for 1 hour to remove the rind.
  2. Place the ham in a large saucepan. Add the veal shank, calf’s foot or feet, shallots and herbs. Pepper. Add the wine. Cook over very low heat until a tablespoon of the liquid dropped on a cold dish jellies; this should take about 20 minutes per pound of meat.
  3. Taste the seasoning, add a little salt if necessary. Remove the ham. Break the meat with a fork, mixing the fact and lean parts.
  4. Alternate layers of parsley and ham in a large bowl.
  5. Before the stock cools completely, add the vinegar. Strain the stock and pour it over the ham. Press down firmly. Refrigerate.
  6. Unmold before serving.

In Bourgogne, this dish is traditional for Easter.
For 4 people, use 2 pounds of ham; for a larger group, the whole ham. If you do not have a large serving bowl, use several small ones.
This dish keeps very well if refrigerated.


© 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.

Crevettes au cidre (Shrimp in Apple Cider)

ingredients:
2 cups of hard cider
½ cup coarse salt
4 cups water
1 pound tiny raw shrimp

instructions:
1. Put the cider, salt and pepper in water. Bring to a slow boil and continue boiling for 10 minutes until the salt has dissolved completely.

2. Put the shrimp in the boiling liquid. Continue to boil gently for 5 minutes, shaking the saucepan from time to time. Drain.

3. Serve warm with fresh butter.


Hard cider is the Normandy drink, par excellence. It is used like wine in cooking, but not as frequently. It adds, however, its special taste to numerous recipes.


© 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.

Bifteck haché aux germes de blé (Hamburgers with wheat germ)

ingredients:
4 ounces oatmeal
5 ounces milk
13 ounces ground beef
1 egg
1 Tablespoon toasted wheat germ
salt, pepper
2 Tablespoons whole-wheat flour
½ teaspoon thyme
1 Tablespoon safflower oil

instructions:

  1. Soak the wheat germ in the milk for 15 to 20 minutes. Beat the egg in a bowl.
  2. Mix the meat thoroughly with the oatmeal, egg, and wheat germ. Salt and pepper.
  3. Shape into 8 meatballs or patties, and dust them with flour. Sprinkle them with thyme.
  4. Fry them with the oil for 8 minutes on each side.

Do not keep the ground meat more than 3 hours, even in the refrigerator; an infant can then eat it safely. Toasted wheat germ is available in health-food stores and most supermarkets.


© 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.

Aligot (Potato Purée)

ingredients:
1 clove garlic
12 ounces unripened soft cheese (traditionally cantal)
1 pound potatoes
2 ½ Tablespoons butter
1 ¼ cups heavy cream
pepper, salt

instructions:

  1. Crush the garlic. Slice the cheese very thin, or shred it if you wish. But do not grate it.
  2. Wash the potatoes carefully and boil them unpeeled in salt water for 30 minutes. Then peel and mash them immediately. Stir the purée over a low heat to dry it somewhat.
  3. Mix in the butter, cream, garlic, salt and pepper.
  4. Add the cheese continue to stir the purée. You will gradually obtain a homogenous threading mixture.
  5. Serve immediately, since this purée cannot wait.

This distinctive purée will particularly enhance a roast beef dinner.


© 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.

Grenouilles Savoyardes (Frog Legs Fricassee)

ingredients:
2 cloves of garlic, minced
2 onions, chopped
24 skewered frog legs
3 ½ Tablespoons butter
2 eggs
1 Tablespoon vinegar

instructions:

  1. Remove the frog legs from the skewers; cut off the toes with scissors.
  2. Lightly brown the garlic and onions in the butter. Add the frog legs and sauté rapidly, turning them over. Lower the heat and cook 25 minutes.
  3. Pour the eggs, slightly beaten, over the cooked frog legs. Let them set.
  4. Remove to a serving dish. Pour the vinegar in the hot pan, bring to a boil and pour over the frog legs.

To test if the frog legs are sufficiently cooked, lightly pinch the flesh, which is soft when they are done.


© 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.

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.