French Chard Recipe

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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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Source/History: This recipe is by courtesy of Madame Carrera of Toulouse, France. She is a very kind and generous hostess who taught my daughter to better enjoy cooking!
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(Sweetheart/107248) - Psychocandy> I've make my family's Choufleur Souffle recipe to go with that
Psychocandy> I've make my family's Choufleur Souffle recipe to go with that meal. Will your gues eat cauliflower? It sounds like your friends are following Nourishing Traditions so you might check out the Weston A Price Foundation's site for recipes. I'm not sure what they've got for vegetable recipes though. The chard recipe someone mentioned earlier would work well. I often cook a few slices of bacon, cut them up in pieces then cook up some kale in the same pan. Could you start your meal with a salad or a soup as a first course?
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French Recepies

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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