Tag Archives: french food

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.

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.

Snails in Garlic Butter

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1 can snails, with shells (7 ½-oz can; 1 ½ dozen shells)
½ cup soft butter or margarine
2 or 3 cloves garlic, crushed
1 shallot finely chopped
1 ½ tablespoons finely chopped parsley
1 tablespoon lemon juice
¾ teaspoon salt
¾ teaspoon dried chervil leaves
⅛ teaspoon nutmeg

  1. Several hours before serving: Wash snail shells, and drain well on paper towels. Drain snails thoroughly; set aside.
  2. In medium bowl, combine butter with remaining ingredients; mix well.
  3. Place a generous 1/4 teaspoon of butter mixture in each shell. Push a drained snail into each shell; cover with more butter mixture.
  4. Arrange shells carefully, open ends up, in flat baking dish or special escargot (snail) dishes. Cover and refrigerate.
  5. To serve: Preheat oven to 400F. Bake snails in shells, uncovered 8 to 10 minutes, or until butter mixture is very bubbly. Serve immediately.

Makes 4 first course or 6 to 8 hors d’oeuvre servings.

© Copyright 1973 by The McCall Publishing Co. All rights reserved. Printed in U.S.A.

Hérisson (Honey and Apple Urchins)

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ingredients:
1 lemon
2 ounces blanched almonds
2 medium-size apples
2 ounces honey
1/2 vanilla pod

instructions:
1. Squeeze the lemon. Cut the almonds into slivers and roast them lightly. Put them aside. Peel and core the apples, and cut them into halves
2. Place the apples in a saucepan, flat side up. Cover them with water. Add the honey and vanilla. Cover and simmer for 8 to 10 minutes. Turn them over and continue to simmer for 8 to 10 minutes more.
3. Place the fruit dessert bowls, flat side down. Stick the almond slivers into the apples so they will look like sea urchins.
4. Reduce the sauce in the pan. Take out the vanilla pod. Add the lemon juice, and pour the sauce over the apples. Serve chilled.

Do not overcook the apples. Adjust cooking time according to the size and ripeness of the fruit.

© 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.

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

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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)

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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)

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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)

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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.