Tag Archives: vintage french cooking

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.

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.

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.

Crevettes au cidre (Shrimp in Apple Cider)

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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)

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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)

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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.

Pounti Auvergnat (Meat Cake)

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ingredients:
8 pitted prunes
1 teaspoon fresh yeast
1 cup milk
½ cup beet leaves
8 sprigs parsley
1 sprig (or ½ teaspoon dried) tarragon
4 sprigs (or 1 teaspoon dried) chervil
1 cup leftover meat
½ pound bacon
2 onions
⅓ cup flour
4 eggs
salt, pepper
2 Tablespoons peanut oil, walnut oil, or safflower oil

instructions:

  1. Soak the prunes in water or wine. Dissolve yeast in a tablespoon of warm milk. Was the beet leaves and the herbs.
  2. Grind the meat, bacon, onions, beet leaves, and herbs.
  3. Blend in the flour, eggs, salt, and pepper. Add the milk so as to obtain a thick, creamy liquid; add the yeast and prunes.
  4. Heat the oil in a flameproof dish or Dutch oven over a low flame. When the oil is very hot, pour in the batter. Transfer the dish to a moderate oven and bake it for 30 minutes. Serve hot or cold.

In Auvergne, this meat cake is reheated by cutting it into slices and frying them in walnut oil, butter, or bacon fat.

© 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.