French Cooking French Cuisine...
SOUPE A L'OIGNON GRATINEE (onion soup au gratin)

Serves 3 to 4
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes.
Remove and pour into an earthenware pot, or an ovenproof casserole.
Add the port beaten with the yolk of the egg. Stir well.
Place the pieces of toasted bread on the surface of the soup.
Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole.
From "The Art of Simple French Cookery" by Alexander Watt
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Recipe: Beef Egg Rolls Ethnicity: Chinese Source/History: "Crispy fried morsels stuffed with ground beef, cabbage, and delicious seasonings. A personal creation of mine, that goes well with any Chinese dish. The sherry makes it better." Yield: 16 rolls. Basic beef stroganoff recipe | Quick beef stroganoff recipe This quick and basic beef stroganoff recipe is truly an easy dinner recipe. Great for company or a quick everyday meal, this recipe for traditional beef stroganoff never fails to please. Oct 27, Beef Recipes: Real Restaurant Recipe Restaurant Beef Recipes from Real Restaurant Recipes including favorite restaurant recipes like Beef Strips,Meatloaf,Beef Stew, Beef Taco Salad, Grilled Steak and more restaurant recipes for beef. Oct 20, Beef Stroganoff Recipe: Real Restaurant Recipe A delicious restaurant beef stroganoff recipe from Real Restaurant Recipes is a favorite restaurant recipe for beef stroganoff. Recipe from restaurant is easy beef stroganoff recipe. Nov 28, Beef Stroganoff Recipe: Real Restaurant Recipe Beef stroganoff recipe from Real Restaurant Recipes is a favorite restaurant recipe for beef stroganoff. Recipe from restaurant is easy beef stroganoff recipe. Oct 25, Beef Stroganoff Recipe: Real Restaurant Recipe A delicious restaurant beef stroganoff recipe from Real Restaurant Recipes is a favorite restaurant recipe for beef stroganoff. Recipe from restaurant is easy beef stroganoff recipe.
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French Recepies
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In a few of these recipes, I state that the sauce should be reduced, or cooked gently, until it thickens.
Careful and closely watched reduction and blending of a sauce can make all the difference to a dish which, in itself, may have required exacting measurements and preparation.
So, surely, as far as sauces are concerned, it is worth both time and trouble to stay in the kitchen and to cook the sauces cautiously without having to go off to attend to other household matters.
Two conclusions can be drawn from Alexandra Dumaine's remark that "exactness in cooking is difficult to achieve."
One is that the difficulty resides in achieving the exact required result, according to the precise indications in the recipe; the other, that you have to reckon with your own particular taste and that of the family, or of your guests.
We are not all born with uniform palates: you may like garlic, others may not; some prefer lemon juice, instead of vinegar, in the salad dressing, etc.
There must, therefore, remain a margin in the prescribed amount of herbs and seasoning to be used in the preparation of these dishes.
From "The Art of Simple French Cookery" by Alexander Watt
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From "The Art of Simple French Cookery" by Alexander Watt
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