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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Georges Auguste Escoffier (28 October 1846 ? 12 February 1935) Auguste Escoffier was a French chef, restaurateur and culinary writer who popularized and updated traditional French cooking methods. He is a near-legendary figure among chefs and gourmets, and was one of the most important leaders in the development of modern French cuisine. Much of Escoffier's technique was based on that of Antoine Carême, the founder of French haute cuisine, but Escoffier's achievement was to simplify and modernize Carême's elaborate and ornate style. Alongside the recipes he recorded and invented, another of Escoffier's contributions to cooking was to elevate it to...
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It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best.
It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance.
For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table.
It can easily be made to look both attractive and appetizing.
Lack of interest or imagination will result in the opposite, distressing, effect.
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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