| Le Petit Écho de la mode 06 juillet 1924 |
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LUNCH DISHES Norman-style sautéed shrimp (116) DINNER DISHES Mimosa Consommé (76). The figures shown in this table correspond to previous revenues shown. ***** 175. Mackerel with béarnaise sauce. Two mackerels, oil, salt, pepper, tarragon leaves, butter, two large spoonfuls of vinegar. Take two very fresh mackerel, firm and shiny; empty them through the gills, split them from one end to the other, on the side of the back, and carefully remove the bone; dry them and moisten them with oil, so that they do not stick to the grill; also oil and heat the grill. Place the mackerel on top and cook them over a good heat. After ten to twelve minutes of cooking, add salt and pepper and turn them over to the other side. While cooking, pound tarragon leaves in a mortar, add very cold butter, and in sufficient quantity to have a fairly abundant sauce; knead everything well, salt, pepper and finish with two large spoonfuls of vinegar. In a hot dish, put half of your tarragon butter; Place the grilled mackerel on top, making sure to place the skin side against the dish and the open side on top. Spread the remaining tarragon butter on the open side, heat for a minute, and serve. 176. Veal liver in matelote. Four slices of fresh white veal liver, fillets of fatty bacon, 80 grams of butter, 200 grams of bacon cut into large cubes, a bay leaf, a sprig of thyme, parsley, a glass of white wine, two glasses of red wine, twenty small onions, powdered sugar, a pinch of Cayenne, a few mushrooms, lemon and a few pitted olives. Put in a saucepan 50 grams of butter, 200 grams of bacon cut into large cubes, a bay leaf, parsley and thyme; place the liver slices on top. Put on high heat. and brown, turning once. Lightly heat a glass of white wine and two glasses of red wine; water the liver little by little, bring to a boil, cover the pan and remove it to the side of the heat, so that the cooking finishes over moderate heat; It takes one hour of gentle cooking. Meanwhile, brown twenty small onions in a pan in butter; cover the pan so that the onions cook well; as soon as they are soft under pressure, uncover, sprinkle the onions with powdered sugar, to glaze them well; then remove them and reserve them on a warm plate. When the liver is cooked and the onions are glazed, remove the liver and place it on a warm deep dish. Boil. the sauce, add a pinch of Cayenne; pass it on. Return to the heat, add the small onions, a few bacon bits from cooking, and finally 30 grams of butter. Surround the liver with the garnish of small onions, and pour the sauce over everything. You can add some pretty mushrooms, cooked whole in lemon water, and some pitted olives to the sauce. 177. Turkish style tomatoes. Four beautiful red and fleshy tomatoes, salt, pepper, oil, parsley, one or two peppers, broth, 150 grams of rice. Cut the tomatoes in half in the direction of their roundness, which gives eight pieces to garnish. Remove the seeds well, salt and pepper, then drizzle the inside well with oil. Store them in a fireproof dish. Finely chop some parsley, and one or two sweet Spanish peppers; sprinkle the tomatoes with it and put them in the oven. In good broth, cook 150 grams of rice; as soon as the grains swell, add pepper, remove from the heat, cover the pan. When the tomatoes have released their water in their cooking dish, remove the dish from the oven, and garnish each tomato well with the rice, which must be well puffed and dry. Sprinkle with the water that the tomatoes have released, put back in the oven. Water again; let finish cooking. When the sauce in the dish is reduced and a nice brown yellow, and the rice is a little toasted golden, remove from the heat, and serve. 178. Rabbit à la Marengo. A young rabbit, butter, a few spoonfuls of oil, tomato sauce, a tablespoon of flour, stock, dry white wine, bay leaf, thyme, garlic, parsley, small onions, a teaspoon of powdered sugar, white mushrooms , salt, pepper, lemon, tomatoes. Kill, skin, gut the rabbit; set the liver and blood aside and cut it into pieces. Put in a saucepan a large piece of butter or “Végétaline”, a few spoonfuls of oil; bacon cut into pieces, then the rabbit. Cook it and brown; add three tablespoons of tomato sauce; let reduce and brown; sprinkle with a heaping tablespoon of flour; turn the pieces over, and as soon as they are brown on all sides, add hot broth; add dry white wine, counting one glass of wine for two glasses of broth. In muslin put a bay leaf, a strong sprig of thyme, two or three cloves of garlic, parsley; tie the muslin into a doll and put it in the sauce. Cook over moderate heat. While this is cooking, brown some small onions in the pan, measuring the number according to taste, because some people fear onions; cover the pan, so that they cook a little; as soon as they are soft under the fork, uncover and sprinkle them with a teaspoon of powdered sugar, to brown them better. Ten minutes before serving, add sliced white mushrooms to the rabbit, then the onions. Stir only very gently, so as not to crush the onions. When everything is ready, add salt after tasting, because you have to be wary of bacon, which salts a lot; pepper heavily. Chop the liver; knead it with a little butter, add it to the sauce along with the blood; squeeze the juice of a lemon, mix everything well, and remove from the heat. In the hot serving dish, place the less attractive pieces first; arrange on top. legs, thighs, saddle, etc. Remove muslin doll; pour the sauce over the rabbit. Serve with hot plates. Place fried tomatoes sprinkled with parsley all around the dish. 179. Stuffed eggplant. Four medium eggplants, a clove of garlic, five tablespoons of olive oil, salt, pepper, parsley, seven to eight mushrooms, bread crumbs. Cut them in half lengthwise and remove part of the flesh from the inside to place the following stuffing inside: Put two good spoonfuls of oil in a saucepan, let heat well and add parsley, spring onions, garlic, seven or eight mushrooms and the flesh that you removed from the eggplant. Chop everything not too fine, add salt and pepper. Then fill the eggplants which you will put in a deep dish, then sprinkle them. with finely crumbled bread crumbs, drizzle with a little oil and bake in a hot oven. Twenty minutes of cooking is enough. 180. Pistachio macaroons. 250 grams of sweet almonds, 250 grams of pretty green pistachios, 750 grams of powdered sugar, a little vanilla sugar, twelve egg whites. In a mortar, pound the almonds and pistachios. Beat the egg whites until very stiff. Mix the snow whites with the crushed almond and pistachio paste, add the powdered sugar and the vanilla sugar; beat everything together well, but avoid letting the dough soften. With a cone, or a piping bag, distribute this dough onto sheets of school paper, in balls as big as one franc coins, taking care to place them at a distance from each other. Bake in a very gentle oven for about twenty-five minutes. As soon as the dough is absolutely dry, remove the macarons and let cool. To remove them, wet the bottom of the paper and the macarons will come off easily. THE HOUSEHOLD CRICKET. GOOD FRENCH CUISINE Potato brioches For twelve medium brioches, you need a pound of potatoes and a quarter of butter. We cook the potatoes, strain them, add the butter and egg yolks, the whites of which must be whipped until stiff. With this dough we form medium-sized balls, which will be the base of the brioches and small balls which will make up the heads. Place them on a buttered baking sheet, brown them with a brush and put them in a medium oven: half an hour of cooking is enough. Here is a recipe from another region. Take about a kilo of potatoes, cook them whole in their skins, peel them and pass them one after the other. Add, while they are hot, a good piece of butter, salt and pepper, mix well and leave to cool slightly. When it is almost cold, add an egg yolk and beat the white until stiff. Form the brioches and place them on a buttered dish. Brown in the oven while cooking, but to brown more quickly, brush with egg yolk and water. I experimented with both recipes. The first one got me. gave better results. But the last one is also good. ROSETTE. |
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| retour - back 06 juillet 1924 |