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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Christmas fruit mince - Chef: Lyn Battle
This is my mother's traditional Irish recipe and it is hard to beat! It will keep for a year in a jar in the fridge. It is easy to make, is great for giving in a jar as a gift nicely wrapped and it can be enjoyed in a pastry roll or as a pie long after the festive season is over. - featured on ABC North Qld
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Excellent opportunity for pastry chef or business owner. Small artisinal pastry/gourmet shop for sale. High quality baking done on premises. Ten years in business-good income. Loyal customer base. Long lease. Beautiful store with a strong staff adn much more potential to develop. Store has been written up in zagats, time out, ny times and more.
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The New Gastronomy's pastry chefs roll dough with the rest of them--except they add everything from chlorophyll to calcium chloride to the recipe. For some truly crazy desserts, check out this new culinary art.
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French Recepies
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Careful timing in cooking contributes greatly to Alexandre Dumaine's insistence on precision in the kitchen.
A kitchen alarm clock and a keen interest in preparing food are about all that are required-provided the ingredients are of the best quality-to be able to succeed in perfecting simple dishes.
A good test is to be able to prepare the Fillets of John Dory* and the accompanying Sauce Hollandaise* so that they are ready to be served together the minute that both of them are just cooked and no more.
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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