INTRODUCTION This book may not entirely be for those who are interested only in staying healthy and slim. The food is delicious and I have lifted most of it from books which are not in print or difficult and or expensive to come by-I do not think I am breaching copyright laws One person Peter Dakternieks -otherwise known as Phoenix also has his expertise recordede here. He is a good friend of mine- Ihave a number of caver suggestions in Photobucket for anyone who wants to follow this up(under penelopy) The main thing that these recipes have in common is that they take about 10 minutes to prepare and are gourmet standard SOME EXPLANATIONS OF TERMS BOILING = cooking in water at temperature of 212 or more. To quickly cook have a pan of boiling salted water ready heated. The time limit requires the food to come in small pieces. The smaller they are the quicker they cook.. vegetables take longer to cook but noodles and small dumplings can be cooked in this time.
If you are prepared to spend fifteen minutes- practically any vegetable can be cooked in this time if it is chopped small. Beans that have been soaked can also make the grade. Most recipes however assume you are using a tinned vegetable. It is best to boil potatoes whole every two days so that you a;ways have some ready. FRYING = cooking in fat at temperature of 392 or more- It is quicker Heat the fat to maximum. The temperature is right when smoke is rising, At this moment put in food, otherwise fat decomposes and makes substances which are not good for the meat and will damage it. Contact with food lowers the temperature and prevents this.
Remember to slice potatoes and only use small bits of fish. Food to be fried should be dry as it will spatter and can do unpleasant things to you otherwise.. Your clothes too can suffer. Cover frying things with a lid if you can. Dip naturally wet things like fish into flour. This makes it safe to fry. Put food in smoking fat approximately 5 minutes. Then lift it out .Put back on high heat till fat smokes again and put food back in.. Wait 2 minutes take it out and drain it. Sprinkle with salt then eat hot and crunchy.
GRILLING Dip a feather is the classical way to brush with oil or butter before exposing to heat . This means be sparing with oil before grilling but cover lightly. A successful grill is brown outside and rosy in the middle. All the juices should be inside .Expose meat to a high temperature as you start the grill as this will seal in the juices. Preheat the grill. After 5 minutes put in the meat and leave for 5 minutes. Turn salt and serve. ROASTING Roast can only take place in a frying pan in 10 minutes using slices You can cook meat,fish and vegetables this way. COOKING IN A FRYPAN Put butter or fat in pan . Do not begin to cook till fat is smoking. In order to avoid unpleasant smells open the kitchen window. Take food out as soon as golden brown . Once both sides are brown lower heat. When you lift out the meat there is a coagulated mass in the pan this is known in the gourmet business as a glace – It is caramelized albumen for the most part, You can use this with different liquids eg water,white wine,port or Madeira, brandy ,beer meat broth ,red wine. THICKENING WITH FLOUR Adding a little flour to the liquid can turn sauces more velvety. Starch thickens when it comes in contact with heat. If you throw flour in abruptly you therefore just get globs swimming in a watery liquid.. To add flour therefore put some butter in frying pan with the glace Add a teaspoon full of flour. Mix the flour and butter with a fork. Wait till the mixture browns slightly and you have made a roux. Pour the liquid you have chosen bit by bit into the roux. Warm slowly stirring all the time. The starch them thickens slowly from contact with the liquid. At first it is very thick. It becomes thinner as liquid is added. When it is of the desired consistency stop. THICKENING WITH EGG One can thicken a sauce or a soup by adding one or more yolks of an egg, Note the yolk of an egg thickens at 144degrees. Above this temperature it hardens and coagulates and the liquid curdles. Only add egg to lukewarm liquid. Put on moderate heat and stir frequently. When heat gets too warm reduce it. Dip finger in liquid from time to time. To check this. Do not try to make the mixture too thick. It will thicken as it cools anyway.
SOME ADVICE AND SOME MENUS KITCHEN EQUIPMENT 1 set of aliminium sauce pans which fit into one another ranging from 5”’ to 9”’ and all with lids A small enamel saucepan of 41/2 “ diameter 2 iron frying pans with absolutely flat bottoms A pan for eggs A kettle hold in a pint and a half. A colander A pan for deep frying and a draining basket A funnel A ladle A skimmer A wire frying slice A wire whisk A large kitchen knife An ordinary knife Kitchen spoons and forks 3 small bowls; A salad bowl A small coffee percolator A coffee mill This will allow your cooking equipment to use up minimum space, Put them in cupboard on top of frying pans. The deep frying pans need the most space. This is the only bulky thing. If you use oil for frying you can use a funnel to pour it into a jar and keep it. Ladle,knives,spoons,forks whisk and wooden spoons can be kept in drawer.
If you have a gas stove you can incidentally clean it with soda water just pour it down the pipes. Bi carbonate of soda will do the same job it needs to be made into a mush and spread on and the mush need to be kept damp every so 4 hours or so overnight then just wiped off . It has not the poison or nasty taste of commercial cleaners.. While cooking open the window as much as possible. Use luke warm soapy water on kitchen walls once a week or so.
SOME MENUS FOR LUNCH Poached eggs in black butter Fried fillets of veal Green peas Salad with cream dressing Cheese Fruit
Skate with black butter Beans a la crème Potato salad Cheese fruit Mussels with saffron Spinach Tomato salad Omelette Flambe
SOME MENUS FOR DINNER Potage jambon Tournedos dauphinos Green peas Cheese Mokka biscuits Sorrel Soup Escalopes Viennese haricot beans a la crème salad cheese fruit
pea soup cutlets pojarski beetroot salad cheese fruit salad
semolina soup calf’s head tortue salad omelette flambe cheese fruit
Onion soup Hare a la crème Beetroot salad Cheese Puits d’amour
Broth with beetroot Pigeon en casserole Saute beans Cheese fruit
Greek soup Cold chicken with mayonnaise Tomatoes a la polonaise cheese \Cream buns
Mushroom soup Frankfurter sausages Potato salad cheese Coeur a la crème\ pumpkin soup Cod a la crème green peas Cheese fruit
Lentil soup Veal cutlets a la Milanese fried potatoes Salad Cheese fruit Lobster a a la Americaine Tournedos Rossini Asparagus with oil and vinegar Cheese fruit
SOME ADVICE REGARDING BEHAVIOUR AT TABLE Reduce your journeys to the kitchen to minimum. Put next course on very low heat so you do not linger there. Have a small table near you with desert clean plates cheese and fruit. Put used plates on this table, Never ask your guest to help Have as much as possible ready before your guest comes and allow about ½ hour for cooking the menu in case your juggling between things goes astray
QUICK HORS D”OEUVRES You can make these into a complete meal if you wish mortadella salami tunny fish olives mushroom salad three slices smoked ham add to this butter a slice of Roquefort cheese some fruit You can also eat one of these before the main dish little scarlet radishes with fresh butter or black radishes with cream salt and butter tomato salad beetroot salad a stick of celery dipped in mustard or filled with cream cheese black olives smoked sprats pink caviar on bread and butter sprinkled with lemon juice slice of raw bacon sprinkled with paprika slice of smoked ham followed with buttered bread half a dozen oysters a slice of thickly buttered black bread a glass of dry white wine and a slice of lemon a whole meal can be made of one dozen oysters and some crisp fried chippolata sausages. Eat a bit of hot sausage follow with oyster swallow -repeat twelve times round off meal with coffee
ULTRA RAPID SOUPS Preparing soup in 10 minutes For all these put a saucepan if water on the stove to heat before you do anything else BOUILLON Using a meat extract you like the taste of-they vary ¾ pint boiling water(2 cups)let it boil to dissolve extract add salt and a tiny bit of butter SEMOLINA SOUP Same as above -add 2 desert spoonfuls semolina boil10 minutes POTAGE AU JAMBON As Semolina soup above-add some strips of ham while it is coming to the boil-Let boil -once serve GREEK SOUP Make semolina soup et soup stand away from heat break egg yolk only into bowl drop spoonful of soup into yolk,then add second spoon -let soup continue standing away from heat-mix the yolk + soup into soup then add a quarter lemon-consume while hot POTAGE VELOUTE make Boullion Soup as above-add I spoon potato flour mixed in cold water to paste put 2 egg yokes into a large Bowl and slowly pour in the soup stirring continuously
POTAGE VELOUTE add some tarragon to potage veloute just before serving BOUILLON WITH PARMESAN add some grated Parmesan after serving bouillon soup also some bits of toast BEETROOT SOUP prepare Bouillon put a quarter of pound of beetroot ready roasted into it to prepare beetroot soak in cold water scrape off skin and cut into tiny pieces let it boil 3 minutes add teaspoon of vinegar-pour soup through sieve CRÈME DE CEPES-a bit longer optimally15 mins-Prepare bouillon mix with desert spoon barley flour .add one ounce dried mushrooms. Pour through sieve add 3oz double cream ONION SOUP cut small onion into ring like pieces melt some onion in frying pan brown the onions add teaspoon of flour stir well -pour in some slightly warmed water TOMATO SOUP Boil 2 cups water stir in two desert spoons tomato extract Add 2 teaspoons semolina salt-let boil 6 minutes add cream serve PUMPKIN SOUP Peel ½ pound pumpkin cut into pieces about ½’’ by ½ “ put in saucepan cover with boiling water-Boil 6-8minutes crush or mash add1 cup of milk Bring to boil-can add teaspoon sugar -optional AIGO-BOULIDO(Garlic Soup) crush 2 cloves put in saucepan add bay leaf add spoon olive oil add2 cups of hot water salt + pepper Let boil 8-19 minutes Put 2 yokes of eggs into large bowl ladle in soup slowly stirring . Add 4 slices stale bread PEA SOUP pea four(can be made in coffee grinder add some wheat flour put some butter into saucepan slowly pour in water stirring slowly -add salt let boil 6 minutes-serve with toast POTAGE ESAU Same as above with lentils made into flour FISH SOUP Fish head(Cod) cut ½ doz pieces+ !/2 pound whiting-clean-put 21/2 cups water in with. Add salt .Add salt pepper bay leaf pinch of saffron desert spoon olive oil while boiling add 2 tablespoons rice flour(coffee grinder made if necessary) dilute in cold water, Let boil 10 minutes add six slices stale bread. Sieve the lot . Serve
BOILED USE boiling water you have put on-lower 2 eggs into water wait 2 ½ minutes take out cut off tops add sauce if required and have with wine SOFT BOILED Put 2 eggs into water boil 5 mins -take out plunge into co;d water wait 10 seconds shell eat with butter and sauce mornay or tomato sauce HARD BOILED
Leave eggs 10 minutes to boil plunge into cold water wait 10 seconds peel serve with mustard salt butter ,grated horse radish lightly vinegared If cold use mayonnaise vinaigrette tomato POACHED Use a middle sized saucepan ½ full boiling water Break a fresh egg into a teacup When water is boiling tip cup close to surface so that egg falls in The white sets immediately. The egg comes up an oblong fairly regular shape. Let it boil 1 minute. Lift it with a large spoon or skimmer let it drain .Put on plate-(you can trim off irregular bits of white). Then do second egg same way melted utter on them,any white sauce or a little burgundy FRIED EGGS Heat oil to smoking point in deep frying pan. Break egg in teacup and drop in l froth up -burst bubbles with fork. Lift out of pan on skimmer. Put on warm plate. Then do second egg same way. Salt them. You can put on chippolata sausages same time as eggs fry 7 mins-add to eggs on plate-luxury OEUFS SUR LE PLAT fireproof dish heated with melted at bottom and inside-put in two egg as broken in cup . The white sets immediately here and there will ensure cooking, Do not touch the yolks. As soon as white is cooked put onto warm plate and salt it. Eat with bread and butter and do not forget to dip bread into yolk EGGS AND BACON Use two very thin slices of bacon. Melt some butter into fireproof dish slices onto butter. When bacon is transparent add 2 eggs previously broken into cup turn up heat. Salt lightly and maybe pepper You can sprinkle this with sauce but eat it slowly and savor. EGG AND HAM As above-use ham instead of bacon EGGS WITH CERVELAT SAUSAGE Buy a cervelet sausage-skin it and cut into slices-follow procedure eggs and bacon. EGGS AND CREAM heat some butter in a fireproof dish-continue as eggs sur la Plat. When half done add 1 teaspoonful of cream. Spread it over surface of dish. Salt and dust with paprika Eat with white wine well chilled. SCRAMBLED EGGS Break 2 eggs into bowl beat with fork. Melt about ½ cm*1/2 cm butter into pan pour eggs in as they stat to stick use back of fork to take them off bottom of pan. Keep using fork to break lumps. Stir on gentle heat. When they thicken take off heat and let them set-Pour onto warm plate and eat immediately Things to add to scrambled eggs-cubes of cervelet sausages .minced ham tinned green peas shelled shrimps boiled mussels croûtons of bread fried in butter mushrooms fresh from pan truffles Add only small qualities OMELETTE Use a genuinely flat bottomed fry pan. Break 2 eggs in a bowl beat and salt them heat pan with large piece of butter in it-make sure fat covers whole surface and that it is smoking-pour in eggs. Let thicken in heat. Keep shaking the pan all the time from pouring onwards-this keeps omelette from sticking lift edges of egg and fold around mushy bit in middle and keep shaking the pan all the while. When you reckon the mush in the center is now creamy bring plate to edge of pan and tilt it. Let the omelette slip until it touches the dish then upend the pan This will roll out the omelette .It is now on the plate-serve immediately. NOTE-do not use too many eggs in a small pan-You can add any of the things recommended for scrambled eggs-cheese can also be good -grate before adding QUICK SAUCES WHITE SAUCE This is an all purpose base-do not eat it alone.
Desert spoon of flour +½”*1/2’’ of butter in pan melting . Use an egg whisk to whip butter and flour into smooth paste-stir drop by drop a glass of water into mixture-Smooth out the lumps Add a bit more butter . Then change it into one of the following SAUCE NORMANDE add 2 oz thick cream to the sauce while it is off the heat. Put back on heat allow to boil once-serve with boiled fish SAUCE SUPREME add to sauce normande some liquid meat extract Serve with any white meat or veal cutlet SAUCE AURORE sauce Normandy= tomato puree (only a trace-serve with boiled mussels SAUCE POULLETTE white sauce off heat beat2 egg yolks in-add a trace of liquid meat extract BECHAMEL SAUCE make white sauce with milk instead of water SAUCE MORNAY 21/2 oz Gruyère cheese grated added to bechamel sauce-sieve with hot boiled vegetables. You can also used tinned vegetables CURRY SAUCE bechamel + at least ½ teaspoon curry powder. Boil for a second serve with soft boiled egg
SAUCE PIQUANTE The base is similar to a white sauce which is browned. You need a roux from flour and butter which is brown ed because it is longer on the fire before moistening-.Adding a few pieces of onion will brown it beautifully. Stir the butter and onions and add a spoonful of flour when the butter and onions are deep brown..Stir in drop by drop a glassful of water .let it boil add a teaspoon of vinegar Boil again add 3 gherkins cut into slices, Last of all add meat extract-add to pork cutlets fried on another fire MUSTARD SAUCE Sauce piquante without gherkins and with mustard -serve with fried herrings SAUCE ROBERT mustard sauce + spoonful tomato puree-Serve with Veal or pork
SAUCE MAYONNAISE fresh egg and bottle of oil at same temperature .Break egg put yolk into bowl pour oil in drop by drop briskly whisking-preferably get someone else to put in oil while you whisk add salt and a drop of vinegar SAUCE HOLLANDAISE spoonful of cold a little salt 2 yolks of eggs into small saucepan. Put little saucepan into a larger one containing boiling water. Keep holding the smaller saucepan firmly and stir contents with a fork. When it begins t o thicken take the small sauc3epan out of the water add 2oz butter cutinto1/2’’*1/2” pieces and put it back into the water.-beat the mixture over the heat with a small beater Take off heat when sauce becomes creamy and add two more oz of butter cut into ½” * ½ “ pieces. Stir-put saucepan back into water. Dip finger into mixture if hot enough to burn take the mixture off heat-stir 15 seconds the sauce should be ready. It should coat the spoon when you lift the spoon in and out-lemon (a few drops added before you start putting in the butter will make a better sauce-boiled fish or tinned asparagus warmed in it’s own sauce ARE GOOD WITH THIS
SAUCE BEARNAISE sauce hollandaise + shallots and vinegar-start by cutting up shallot into very little pieces put it into a saucepan with two spoonfuls of vinegar-heat until most of the vinegar has evaporated. Add a spoonful of cold water salt take off heat .Add a spoonful of cold water Add 2 yolks of eggs then continue add butter etc as in hollandaise and putting the smaller saucepan into a larger saucepan of boiling water (It is called using a bain-marie)-very good served with grills. TOMATO SAUCE tin of tomato pulp melt butter in small saucepan add a soup spoon of tomato paste mix well add a little hot water drop by drop-When it looks good to you then you have it.
SALAD DRESSINGS OIL AND LEMON 4table spoons oil a little brown sugar(optional)½ tablespoon of lemon juice Mix oil and lemon together well and add sugar. A COUPLE MORE MAYONAISSES 2 egg yolks1/2 pint good oil2 tablespoons lemon juice keeping all ingredients same temperature and cool beat egg yolks and add oil very slowly beating say 1 teaspoon at a time. Continue beating all the time after 5 minutes you can pour in more oil Say one table spoon at a time.. When it gets really thick add lemon juice. This makes it thinner continue beating and adding oil 1 table spoon at a time till it is thick again. If it goes off -that is if the oil and egg separate and the eggs curdle there are two things you can do to rescue it.. Firstly you can add a few drops of boiling water and just go on whisking . Or you can start again from scratch with one egg yolk adding a little oil drop by drop and whisking the start using the spoiled mayonnaise instead of the oil. SOYA MAYONAISSE 2tbs soy flour6tbs water3tbs lemon juice 1 cup oil Blend soy flour in water as paste. Add oil slowly at first whisking all the time .Add as in recipe above- then add lemon juice when complete. VINAIGRETTE 4 tbs oil2tbs vinegar1 finely chopped onion ,salt and pepper (optional)Whisk together vinegar and oil. When slightly thickened add onion ,pepper salt. FRENCH DRESSING 2tbsOlive oil ,2tbsVinegar 1 teaspoon French mustard salt pepper. Whisk olive oil and vinegar together add French mustard whisk again
PREPARING PATES IN 10MINUTES
PATE in this context is a farinaceous dish like noodles,macaroni,spaghetti dumplings
Note that noodles are all you can prepare in ten minutes
Use a large saucepan full of boiling salted water-(this stops them sticking) As soon as noodles are submerged turn on the gas water continues boiling-To avoid boiling over lower the heat-In 8 to 10 minutes the noodles are cooked PREPARATION AFTER COOKING NOUILLES A L”ANGLAISE As soon as cooked-empty into colander and add a large piece of fresh butter serve nb 1/4lb noodles is enough for 2 people NOUILLES ITALIANE as above add tomato puree and sprinkle grated Parmesan cheese NOUILLES A LA TCHEQUE as nouilles Anglaise add ham finely minced and serve without cheese NOUILLES ESPAGNOLE prepare a l’anglaise and add fresh boiled mussels NOODLES WITH GRAVY while boiling a l’Anglaise add to another pan two fillets of veal and fry dissolve the glace (butter =fillet frying material in pan when the fillets are cooked and add the noodles to the pan turning them in the “gravy” serve the noodles and the fillets together ALSATION DUMPLINGS put saucepan + salted water on to boil beat an egg in bowl with1/2 glass of cold milk slowly add sprinklings of flour beating with a whisk using a teaspoon scoop up this paste and knock spoon sharply on edge of saucepan Do this 15 times dropping globs of paste each time into water let them boil 5 minutes without boiling over tip into colander put int a saucepan with just butter no water-serve you can flavor with tomato sauce gravy melted salt pork thick cream butter grated cheese RAVIOLI buy ready made and boil and add tomato sauce and add grated Parmesan when serving MOLLUSCS AND SHELLFISH AND OTHER 10 MINUTE FISH WHITING Boil salted water in pan and add bay leaf some spices pepper mace curry etc Take small fish cleaned by fishmonger and washed by you and plunge into saucepan. Let boil 10 minutes. Melt some butter and a squeeze of lemon juice while it is cooking. Lift fish out carefully after 10 minutes. Sprinkle with lemon butter and breadcrumbs
HADDOCK ½ pound of washed haddock into a saucepan of boiling unsalted water and cook 10 mins,Lift out of water drain. Serve with melted butter and lemon juice
COD WITH TOMATO SAUCE Plunge 2 slices less than1/2 “’ thick into boiling water which is spiced.. Let boil19 mins and serve with tomato sauce-Any other large fish eg salmon can be served in this way any thinnish fish slice can be served this way and you can get variety via the sauces
HALIBUT SAUCE MORNAY ½ lb halibut into boiling spiced water leave cook 10 minutes serve with sauce mornay FRIED HERRING Heat oil to smoking point in fry pan. Take cleaned herring,dry it and roll in flour. Put into pan. .Lower heat—open window to avoid smell. Brown one side of fish 5 minutes Same for other side when you turn it.%mins more and it is ready to serve Salt and serve with mustard sauce. This is a classic dish
FRIED MACKERAL. Wash and dry ready cleaned mackerel. Make little cuts in sides(both of them).Dip it in flour. Cook for ten minutes in a pan with smoking oil or very hot butter. Salt it. Sprinkle as serving with melted butter-You will need the window open It smells. FRESH SARDINES Put sardines under running water as soon as you are in the kitchen-This will get the salt out them and cut through the base of their heads. Pull heads off and the intestines will come out with the heads. Dry the fish. Fry them without dipping them in flour in a pan with smoking oil or very hot butter. Serve with butter and lemon TRUITE MEUNIERE Only use the best trout straight from a country stream-treat the like herrings. Wash dry flour use a pan with hot butter. Put more salt butter on them when you take them out of the pan. BOILED TROUT Use live trout kill by banging head s on table. Clean and wash them. Put in hollow dish. Pour boiling water over them,They turn blue. Put immediately into salted boiling water Cook for 7-8 minutes .Lift drain Serve with melted butter. FILLETS OF SOLE WITH MUSHROOMS Use ready prepared fillets and use ½ lb mushrooms with them. Cut off sandy base of mushrooms and wash-Do not peel. Cut them in slices and wash again,lift out of water and dry. Put pan on heat + 1/2*1/2”’ butter. When it is smoking add fillets. Warm for a minute. Turn over cook 1 minute. Add Mushrooms. Make a very hot fire. Put up heat till mushrooms water. Add ½ wineglass white wine. Let boil on high. Take off after 10 minutes. Add some butter with a little flour. Let it melt stirring all the time. Pour into dish .Serve. Make sure that when it is cooked there is just enough liquid to make a little sauce. PLAICE MEUNIERE Wash cleaned Plaice . Dry it. Flour it. ..Fry in a pan with smoking. Salt. Add a slice of lemon. FRIED WHITEBAIT Put deep frying pan on stove with fat. Clean and dry whitebait. Dip in flour. Throw into smoking fat. Wait 5 minutes. Take them out. Heat the fat for 3 minutes. Throw in the fish for 2 minutes. Take them out and drain them-Serve with lemon FRIED WHITING Use small whiting for this timing.. Wash two whiting which have been cleaned.,dry and flour them. Fry as whitebait. FILLETS OF COD VIENNOISE Slices of cod ½’’ wide cut from tail end. While basin of fat heats put out 3 dishes, Dish1= flour. Dish 2=beaten egg Dish 3 = breadcrumbs Put fish into dishes in that order and throw into smoking . Let cook 8 minutes. Salt garnish with slices of lemon+2 sprigs parsley dipped into the fat .for 20 secs.
BOILED COD Buy tinned fillets of cod. Economical and keeps for a long time. One fillet is sufficient for one and the rest will keep in the tin for later.. Night before eating soak in warm water. Change the water 2 or 3 times . Put fillet in boiling unsalted water. Let cook 5 to 6 minutes . Drain. .Put on a dish and pour melted butter over it. Decorate with slice of lemon. Serve. Drink a glass of very dry white wine
CREAMED COD Prepare sauce normande while it is cooking. Mix fish with sauce . Savor. BISCAY COD Boil cod. Prepare tomato sauce replacing butter with olive oil. Add a green pimento cut into strips. Let cook 5 to 6 minutes. Add large green pepper cut in two and pour tomato sauce over it. FRIED COD Deep frying pan + oil onto gas. Dip thin strips of salt free fillet of cod in flour into it. Fry for 8 to 10 minutes. Serve with sprigs of parsley dropped in the oil.
Not many in 10 minute category but you can buy oysters. Sprinkle with lemon juice and eat with well buttered brown bread. Accompany with a glass of well chilled white wine. OYSTERS AND CHIPPOLATA SAUSAGE a whole meal can be made of one dozen oysters and some crisp fried chippolata sausages. Eat a bit of hot sausage follow with oyster swallow -repeat twelve times round off meal with coffee .Accompanied with very cold white wine this is heaven SNAILS Buy preprepared snails. Arrange them on a fireproof dish so that they will not slip for if the butter in them does not stay contained they will become dry and horrid-This is not easy-Add a little water. Put dish on heat to warm it then slip all under the grill for 5 to six minutes. They should be burning hot. MOULES MARINIERE 2 lbs mussels. Wash in running water making sure each shell is full. To check this slide halves of each shell over each other. If the shell is empty the two halves slide over each other and the shell opens. Throw away the empties.-they are just muddy messes. When rest are washed put in saucepan. Cover. Put on heat .H In five minutes the shell opens. The water they contained is now boiling and the mussels are cooked. Add pepper, two oz butter which melts in the salt water,some finely chopped parsley.
MOULES POULLETTE Arrange cooked mussels in deep .Pour water into small saucepan. Add some butter warm it up: draw it off the fire and thicken it with one or two egg yolks. Do not let it boil .S4rve in sauce boat. MUSSELS WITH SAFFRON Cook 2lbs mussels. Put them on one side. Warm their water with an ounce of butter and a little saffron. Thicken with 100gms cream mixed with a teaspoon of flour Serve the mussels separately from the sauce-sauce should be in sauce boat SHELLFISH Tinned shrimps make a good hors d’oeuvre . A tin of lobster garnished with mayonnaise is good
HOT SHRIMPS ½ lb live shrimps wash in fresh water while saucepan of water is getting to boil. Put lots of salt in the boiling water and add shrimps.. Boil 5 minutes and eat with bread and butter. DUBLIN BAY PRAWNS AMERICAINE Heat spoonful olive oil in saucepan. Add large spoonful concentrated tomato puree. Stir in glass white wine;half a glass of Madeira . Plunge in ½ lb prawns. Season with paprika or a bit of cayenne pepper. Cover. Let cook eight minutes. Add a small glass of champagne. Cook 5 minutes. Salt to taste. Sprinkle with parsley. You will enjoy this dish LOBSTER WITH MAYONAISSE Buy a half cooked lobster, Servo with mayonnaise . Decorate dish with some lettuce leaves,green or black olives,capers etc,
VEGETABLES This for vegetable flour,tinned vegetables and vegetables that can be cooked in a few minutes, Most are accompaniments of meat dishes cooked in a fry pan POTATOES IN THEIR JACKETS Sore a few potatoes cooked in their jackets for this one Keep them in fridge -to cook drop in boiling water in saucepan for 4-6 mins serve with butter. SAUTE POTATOS Take some cold cooked potatoes. Skin and cut into slicesabouet1/4” thick. Heat with apiece of butter and some smoking oil in a pan. Throw in potatoes. Shake pan to prevent sticking to the bottom. Turn them. Cook6minuteson a hot fire. Serve with beef steak or escallops.
POTATO SALAD Take some cooked potatoes skin and slice as above .Mix in salad bowl with oil vinegar a teaspoon of cold water pepper and vinegar.-If possible chopped fresh tarragon POTATOS AND BACON Cut some cooked potatoes into thin slices. Heat a small piece of butter when smoking add small cubes of fatty bacon. Fry potatoes in this and salt sparingly POTATOES EN RAGOUT Take cooked potatoes Peel and slice into ¼”’ thick slices. Melt some butter in frying pan. Add some finely chopped onion. Add a desert spoon of flour Brown it and add water little by little. Let it thicken Salt . Pepper. Add Bay leaf and potatoes heat for 5mins. FRIED POTATOS put in deep frying pan and fat and heat. Peel some precooked potatoes into wafer thin slices.. When fat smokes put in potatoes. Leave 2 mins. Take out sprinkle with salt POTATOES WITH BECHAMEL SAUCE Cut potatoes into thin slices. Prepare bechamel sauce. Mix with potatoes. Warm carefully and watch for sticking. If you add Gruyère cheese to this you can also make Morna y potatoes .PEAS Buy cooked peas in tin. 8Oz is sufficient for3 people. Open tin pour into bowl and drain off liquid GREEN PEAS WITH BUTTER Melt butter in small saucepan. Add peas the 22spoons of juice from tin. Heat 45 mins till almost boiling. Do not add a lot of water avoid creating swimming peas. GREEN PEAS WITH BACON heat in small saucepan2oz of diced bacon. Then add peas. Add 3 teaspoons juice. Warm them up and let them boil for five to six minutes GREEN PEAS AND HAM Prepare tin of peas in butter .Add when half cooked 2oz of ham cut in long thin strips. Warm up.
GREEN PEAS AND CREAM Prepare tin og peas with butter. While they are warming put 3 OZ thick cream into bowl with1/3 teaspoon of flour.. Mix with peas and let come to boil .once. If sauce gets too thick dilute with juice from tin. Salt to taste BEANS
Buy tinned beans. And then you only have to warm. BEANS MAITRE D’HOTEL Open tin of beans pour beans and juice into saucepan. Heat till they boil. Let boil5 mins. Drain into colander. Put beans back on heat in saucepan. Add 2oz butter Stir carefully do not crush beans. When butter has melted add chopped parsley. Salt serve as you wish. BEANS IN CREAM prepare beans as above Add before serving 3oz of thick cream Mix. Warm up. FRIED BEANS Open can-drain in colander5. Heat some smoking butter in frying pan add beans. When they begin to fry serve .lightly peppered and salted. BEAN SALAD open tin drain and add oil vinegar and salt and fine herbs. FRIED HARICOT BEANS same as fried beans above use haricot. HARICOT BEANS BRETONNE fry with 2oz butter after draining them .of all but 2to3 spoons of juice. Warm 5 mins add parsley .chopped. Salt and pepper.
FLAGEOLETTES A LA CRÈME flagelleotes + 3 spoons of their juice into panwith1/2’’*1/2’’of butter into saucepan and heat. Mix 3oz thick cream +½ teaspoon flour in bowl add to flagellotes and bring to boil once. Serve with chopped parsley. SAUERKRAUT Get this ready made and cooked. SAUERKRAUT ALSACIENE put in saucepan +½ teaspoon of white wine. Boil up some Frankfurter sausages in other saucepan for 5 minutes. Serve with frankfurter sausages and a slice of ham.
SAUERKRAUT WITH CHIPPOLATA SAUSAGES warm sauerkraut Fry chippolata sausages in another pan . Serve. RAW SAUERKRAUT SALAD Buy a half a pound uncooked- Rinse 3 times under tap to remove sourness.. Squeeze dry in a napkin. Season with oil and salt.-Very good with fried sausages. ARTICHOKES Buy tinned artichoke bottoms Serve with oil and vinegar and French mustard. ASPARAGUS Buy tinned ASPARAGUS IN OIL Serve cold with oil and vinegar salt and pepper ASPARAGUS WITH HOLLANDAISE SAUCE Warm in saucepan and add sauce hollandaise PUMPKIN
Buy ½ lb pumpkin -peel and cut into!/2’’ cubes melt butter in fry pan and add cubes of pumpkin till they become soft. Serve well salted and peppered. Or add sugar instead of salt and pepper and have it at end of meal BEETROOT buy in tins and peel and wash as a basis for what follows MINCED BEETROOT A LA CRÈME peel and wash half 1/2lb . Dry and chop finely .Heat some butter and drop in beetroot. Salt Add vinegar and salt Cover with thick cream and have as hors d’oeuvre
BEETROOT WITH OIL AND VINEGAR Some sliced beetroot with oil and vinegar salt pepper and fine herbsGood with boiled beef BEETROOT WITH HORSERADISH Prepare salad as above add grated horseradish CUCUMBERS Cut cucumber lengthwise after washing it. Scoop out seeds with teaspoon. Cut pulp into smallest possible strips .Sprinkle with fine salt and put into cooking bowl.. Arrange in salad bowl.. Press with a heavy weight eg a full bottle to get out the liquid Pour this away and add salt and vinegar salt pepper and fine herbs. CUCUMBERS A LA CRÈME Prepare cucumbers as above season with vinegar and thick creamTOMATOS These are quick and good in hot weather in fact all year round. TOMATO SALAD Slice and add vinegar oil salt and pepper or alternately a teaspoon of sugar and lemon juiceTOMATO PROVENCALE Cut tomatoes in half horizontally. Warm some fat in frying pan add 2 shallots and an onion chopped small. Put tomatoes in pan face downwards Leave 5 minutes Turn over. Using a fork prick the skin in several places. Cook on fire 5 mins more serve with chopped parsley salt and pepperTOMATOES A LA POLONAISE Cut tomatoes in two. Melt some butter in frying pan. Add finely minced onion. Put tomatoes in pan face down wards. Cook on hot fire 5 mins Turn Pierce the skin with fork in several places Salt pepper and add 3oz thick cream. Heat. Let this creamy sauce come to boil SPINACH
you can buy it in tins or you can wash and chop it into very thin strips and boil for a couple of minutes to prepare it for the tinned recipes below. Spinach also makes a first rate salad. Ether way drain in colander and do not use iron cooking vessel as this will turn black
SPINACH IN BUTTER Melt some butter in saucepan. Open tin or take the stuff you have boiled and drained. HeatWhen hot serve with fish,veal or egg. SPINACH A LA crème As above add thick cream when finished Mix heat and serve. SORREL Use with veal and fish-in the sludgy state it gets into with heatSORRELWITH GRAVY Fry first in a little gravy -It is not tasty but put into pan with veal cutlet which is cooking and mix in the gravy and it is delicious
MUSHROOMS Do not use wild mushrooms they are a cleaning nightmare. WWhen they are also short on water.. They can be rapidly cooked in their own juices. You can buy cepes in tins Mushrooms are good with eggs,white meat and fish. They jazz up quick cook jobs so use copiously. MUSHROOMS A LA CRÈME ½ lb forced mushrooms. Ct off sandy bases. Wash in plenty of water. Lift out of basin. Throw away water and sand. Repeat 3 times Do not peel mushrooms cut into slices. Wash once more. Dry in cloth Melt one oz butter in large saucepan Add one onion finely minced then the mushrooms. Cover raise heat to maximum. Let the water in the mushrooms evaporate. Lift off lid and let them boil hard so the evaporation really happens. At the end when next to no liquid remains add 2 oz of thick cream mixed with ½ teaspoon of flour. Mix the lot-The sauce is complete,
CEPES BORDELAISE heat some olive oil in pan .Add 3shallots and a clove of garlic . Wash cepes from tin in cold water .Put in frying pan Heat 6 to 7minutes .Sprinkle;e with parsley chopped finely add salt and pepper, FRIED MUSHROOMS Place deep fryer +lard on stove. Take 1/2lb middle sized mushrooms. Cut off sandy base etc as above Dry in cloth dip mushrooms in a batter made from a beaten egg 3 spoonfuls of flour and enough beer to make a cream which is fluid enough to coat the mushrooms. Dip the mushrooms in this batter-Throw them one by one into the smoking fat .Fry 5 to 6 minutes Drain and salt VEGETABLE FLOUR some ready cooked vegetable flours used to be on the market in Europe I am not sure if you can get them in Australia or USA Purees and soups can be made from these-Failing this a coffee grinder will give you some of these flours Method is use 2 spoonfuls per person and water cook till soggy,. Green peas lentils haricot beans and broad beans can be prepared in this way-The really ambitious could try chestnuts MEATS BEEF a quick cook ENTRECOTE WITH FRIED POTATOES Heat the deep frying pan to smoking point and prepare some fried potatoes While they are cooking Heat a tiny piece of butter in a frying pan and as it smokes add a 10oz fillet steak Wait 3 minutes Turn Wait 3 more minutes Salt-Put in hot dish. Sprinkle with chopped parsley. Slip a piece of butter between the the meat and the dish and serve with fried potatoes ENTRECOTE BEARNAIS Do as above but line the steak pan with onion rings. The onion will brown . Serve the steak and the onions together. ENTRECOTE BEARNAISE Prepare steak in one pan while making Bearnaise sauce in the other. Serve the steak coated inUse 21/2 oz butter and one egg yolk to make sauceMINUTE STEAK While steak is frying prepare 1/2lb mushrooms and minced shallot in other pan-make it hot enough in the mushroom pan to evaporate most of the mushrooms. When this evaporation has taken place put the mushrooms in the same pan as the steak At the last minute adds some slices of ham and mix everything together. CHATEABRIAND WITH POTATOES Fry some sliced cooked potatoes in butter in one pan, In a second pan heat small amount of butter till it smokes and add ½ lb fillet steak. Cook at full heat 3 minutes. Turn meat. Leave a further 3 minutes. Put chateaubriand on plate surrounded with potatoes. TOURNEDOS WITH MADIERA 2 tournedos into a very hot buttered pan. Let cook 3 minutes on each side .Put 2 teaspoons Madeira into pan. Let it boil. Pour it onto steak TOURNEDOS DAUPHINOISE Prepare1/2lb mushrooms a la crème in a frying pan In second pan cook 2 tournedos in MadiersPut mushrooms into deep dish with tournedos on top. Pour over them the Madeira sauceTOURNEDOS ROSSINI Prepare tournedos with Madeira .Add some truffle peelings to the sauce. Put tournedos on very hot dish. Put a slice of truffled foiegrass trimmed to the size for the steak on each of the tournedos. Pour Madeira and truffle sauce over them A GOOD BEEFSTEAK Just a simple beefsteak. 10Oz of rump steak Make some butter smoke in a pan. Cook the steak 3 minutes each side;salt parsley and fried potatoes. RUSSIAN BITTOCKS ½ lb minced beef. Mix this with1/4 volume stale breadcrumbs which have been soaked then squeezed dry of water. Knead together. Salt pepper add yolk of egg and stir in. make 4 rissole’s. Fry in butter 4minuteson each side .Dissolve in glace in pan with a little wine and very little cognac. Pour this sauce over bittocks, Serve with noodles which have been cooked in boiling water and tossed in butter VEAL Escallops and cutlets only ESCALOPES OF VEAL To prepare 1 Pit a little flour on plate. Dip 2 escalopes in flour,make sure they are completely covered. Press flour on meat with fingertips. But press as you put escalopes into a hot frying pan as Moisture in meat must not penetrate flour 2 put a piece of butter into hot frying pan . Let butter melt and smoke. Lay in escalopes remembering to press in flour;let cook 2minutes.Turn them. Let brown for 2 minutes m again and let cook for 3 minutes more. If you have not pressed the flour it will now have come off and will not be browning and crisply covering the meat. When the escalops are golden brown take from heat salt lift out of pan put into hot dish. Pour a little water into fry pan and dissolve what is left there into a gravy for the escalops Serve with noodles l ’‘Anglaise which you have been preparing at the same time.
ESCALOPES OF VEAL WITH OLIVES Prepare 1 or two fried escalops as above.,after preparing some green olives by stoning them. Put olives in pan during last 3 minutes of cooking escalops. Take out escalopes leave olives. Pour 2 teaspoons hot water into pan;let brown the sauce and olives for under a minute and add to escalopes in hot dish. Garnish with lettuce leaves dipped in oil and vinegar. ESCALOPES OF VEAL WITH TOMATOES Prepare two fried escalopes .Add spoonful of tomato puree to the sauce. Mix the juice with the tomato. Heat for one minute and pour this sauce over the escalopes.
ESCALOPES OF VEAL A LA’ESPAGNOLE Prepare two fried escalopes of veal with tomato sauce,add some stoned black olives with the tomato. Warm the sauce and cover escalopes.
ESCALOPES OF VEAL MAGYAR Prepare two fried escalopes of veal .Add some paprika to the brown sauce,Serve with dumplings prepared in another saucepan
ESCALOPES OF VEAL BORDELAISE Prepare two fried escalopes of veal . In second fry pan prepare some mushrooms a la Bordelaise with olives and shallots ESCALOPES OF VEAL A LA CRÈME Prepare two fried escalopes of veal When escalopes are in dish and brown sauce is in pan add a tablespoon full of good thick cream. Mix with the sauce,bring to boil. Pour over escalopes Serve with tinned green peas warmed and buttered on the heat. ESCALOPES OF VEAL WITH CAPERS Prepare two fried escalopes of veal Add a teaspoon of capers to the sauce. Heat through and pour over escalopes ESCALOPES OF VEAL ZINGARA Prepare two fried escalopes of veal . In second pan fry some mushrooms in butter add some coarsely chopped ham and some truffle peelings. When thoroughly hot add gravy from the escalopes. Warm through and pour over meat. ESCALOPES OF VEAL VIENNOISE Prepare two fried escalopes of veal with tomato sauce Put a deep frying pan containing oil or lard onto heat Have 3 plates1Breadcrumbs 2 beaten egg and white 3 very light breadcrumbs. Get the thinnest possible escalopes. Beat them as thin as possible if you have a meat hammer or something appropriate. Make a series of cuts around the edge Dip in the plates in the order flour,egg ,breadcrumbs. Throw into smoking fat. .Wait 6 minutes till browned. Lift out drain and put on warmed dish and decorate with lemon slices. FRIED VEAL CUTLETS treat as escalopes but omit flour Brown on both sides in butter. Take out when cooked. Make glace with what is left by dissolving some white wine in pan. Pour over cutlets .All the different combinations used for escalopes can be used for cutlets.
VEAL CUTLETS MILANESE prepare as with escalopes Viennese that is dip in flour then egg then breadcrumbsFry in smoking butter. Serve and pour some melted butter over them . CUTLETS POJARSKI These are bittocks as white meat Take 8oz of minced veal. Mix four parts of this with stale breadcrumbs soaked in milk and carefully squeezed to eliminate moisture. Mix meat and bread with your finger tips. Salt . Pepper, Stir in egg yolk. Make small flat cakes of the mixture Dip in flour and egg yolk and breadcrumbs. Fry in very hot butter for ten minutes Serve with green peas and butter you have been preparing at the same time.
MUTTON GRILLED CUTLETS put on grill as soon as enter house. OOpen the window. MMelt a small piece of butter in a saucepan and brush it over cutlets. PPut in very hot grill tun it after 3 minutes cook 3 minutes more salt and pepperFRIED CUTLETS Fry cutlets same way as steak that is 3 minutes per side. Salt serve with fried potatoes ’‘ESCALOPES OF MUTTON buy some very thin slices of mutton cut from top of leg or saddle. Grill or fry them .Serve with fried potatoes. MUTTON CHOPS Treat as cutlets or escalopes. Cook 2 or 3 minutes longer. ESCALOPES OF MUTTON IN EGG AND BREADCRUMBSBuy some slices of mushroom. Dip in flour egg and breadcrumbs, Cook in butter in a frying pan, Serve with French mustard SAUTE ESCALOPES OF MUTTON A LA AMERICAINEBuy 2 slices of mutton. Cut into 4 pieces. Dice2oz bacon .Warm bacon in frying pan with butter. Add mutt6on slices. Fry six or seven minutes in bacon fat. Salt sparsely . Serve on hot dish. ESCALOPES OF MUTTON A LA GEORGIENE
Buy 2 slices mutton. Cut each in four. Fry pieces in butter,Salt pepper Sprinkle with vinegar. Let vinegar evaporate. Serve garnished with slices of raw onion. You should eat this with your fingers.
PORK FRIED PORK CUTLETS Cutlets must not be too thick as they would not cook so quickly.-Eating raw pork can be dangerousHeat a small piece of butter in a fry pan put in cutlets and go up to maximum heat. The fat melts mingling with the butter and the meat soon begin to brown 5 minutes per side and they are ready to serve. Salt and serve with mustard. It is a simple delicious dish. PORK CUTLETS WITH APPLE Peel some apples. Dice small. Put in saucepan with very little water. Heat. Cover bring to boil After 5 minutes crush pulp with spoon. In 10 minutes puree is ready Salt. Pepper. While apples are cooking prepare cutlets. Serve both the cutlets with apple sauce around them. PORK CUTLETS WITH ONIONS Cut a large onion into small pieces, Put 2 pork cutlets in pan with small piece of butter.2 mins later put onion pieces around meat. Cook as fried pork cutlets but agitate the onions and meat now and again. Salt and serve with mustard cutlets \ PORK CUTLETS WITH NOODLES Cook some noodles in boiling water. Should be ready in 10 minutes. Prepare some fried cutlets Prepare noodles a l’anglaise. Put cutlets on dish with noodles. Pour fat from pan over them PORK CUTLETS WITH POTATOES Take some cooked potatoes. Peel and cut into slices. Fry in a pan with a little lardFry the cutlets. Saute potatoes in the fat from cutlets serve together. PORK CUTLETS A L’ITALIANNE Cook some noodle sand prepare them a l’anglaise, While cooking prepare pork cutlets. Make tomato puree in the fat from cutlets+ a little water. PORK CUTLETS WITH CHESTNUTS same as above but make puree from flour and ground chestnutsPORK CUTLETS WITH HARICOT BEANS Make fried pork cutlets surround with haricot beans from tin when the cutlets are half cooked .Mix beans and juice from tin serve PORK CUTLETS WITH SAUERKRAUT Heat some ready prepared sauerkraut while you are preparing fried pork cutlets Serve together. GRILLED PORK Some very thin slices of boned pork. Crisp in smoking butter or lard Salt , Pepper. Serve with mustard PIGS TROTTERS WITH EGG AND BREADCRUMBSSome shops sell these with bread crumbs already on them-Do not brown in frying pan as they tend to explode. Best to dip them in frying oil and put them under the grill. It takes ten minuted to warm these trotters eat with mustard. PIGS EARS WITH EGG AND BREADCRUMBSSame as trotters PIGS TAILWITH EGG AND BREADCRUMBS As with trotters
SAUSAGES ET CETERA Some shops sell ingredients for hastily organized meals which can be eaten cold eg ham,some sorts of sausages,calf’s head in jelly,gelatins potted meats. Also luxuries like foiegras and truffles pates of game and pheasants. All these can follow an omelette and form a principle dish. Add a salad cheese and fruit. Others you must prepare yourself. SAUTE HAM Put slice of ham in pan with smoking butter. Cook 2 minutes each side. Serve with Saute potatoes or green peas prepared in butter while ham is cooking SAUSAGES Put sausages into pan with butter after preparing sausages by piercing them preferably with skewer, Moderate heat Cook till brown on each side approx 5 minutes each side .Put on hot dish with cooked flagelotes . Serve together. You can also use green pea puree, or haricot beans CHIPPOLATA SAUSAGES Fry as above serve with browned haricot beans or sauerkraut warmed up. Excellent with fries eggs or tomato sauce.
FRANKFURTER SAUSAGES Buy these in pairs. Put in pan full of cold water. As soon as there are symptoms of boiling lower the heat. Leave sausages 10 minutes GRILLED CERVELET SAUSAGE Use a sharp knife and take the skin off 2 cervelet sausages. Cut sausage in 2 lengthwise. Put them in dish face downwards. On the curved surface make criss crosses. Put under grill. Let cook 8 to 10 minutes FRIED BLACK PUDDING You need good black pudding, Cut in pieces 4 to 5 ’‘’ long. On either side make 3 cuts with sharp knife. Fry in hot butter over high heat. Serve with saute potatoes or with an apple puree prepared as for the recipe for for pork cutlets with apple Eat with mustard. PETIT SALE Buy ready cooked from shop. Boil half filled with boiling water. Cover saucepan .Heat at the boil for 6 or seven minutes-Just long enough to heat through. Serve with tinned haricot beans TRIPE ETC
TRIPES A LA MODE DE CAEN in shops this ready prepared=calf’s foot jelly with bits of ox in it. In France this is considered a delicacy. Take 1lb tripe.. Put into small saucepan .Add 1 spoonful of water r. .Put onto heat and stir continually while gelatin melts. This stirring prevents sticking to bottom of saucepan. As soon as it is all melted and the tripe is swimming in bits and pieces lower heat. Cover and let cook 10 minutes. Serve in hot soup with plate with mustard. You can also add ½ glass of brandy as the gelatin melts. After boiling 5 minutes the alcohol is almost gone but an aroma remains. CALFS HEAD IN OIL in some places you can find ready cooked calf’s head 1lb is enough for 2 peoplePut in small saucepan. Add a glass of salted water. Bring to boil. Cover,wait 7 minutes Lift out of water and drain. Serve with oil and vinegar and mustard. CALFS HEAD TOMATO SAUCE Prepare tomato sauce put calf’s head cut into 3 or 4 pieces into saucepan where tomato sauce is preparing. Cover. Heat Salt and season. Serve CALFS HEADMADRILENE
Prepare calf’s head in tomato sauce as above. Add some capers Warm it ; season copiously Serve very hot CALFS HEAD TORTUE Calf’s head in tomato sauce but made with butter rather than oil. Add a liqueur glass full of Madeira or port and add 2oz stoned black olives with it. While it is warming fry four or five chipollata sausages
FRIEDCALFS HEAD Buy ready cooked calf’s head slice. Dip in flour .beaten egg and breadcrumbs. Fry slices in butter. Salt and dust with paprika. BRAINS IN BLACK BUTTER Buy one or two sheep’s brains. Make sure they are ready cleaned. Ox brains are cheaper but hell to prepare removing clots etc. Bring salted water and herbs to the boil bay leaf,spice etc. put in brains which have been washed in cold water, Let them boil 10 minutes. While they are boiling brown some butter in frying pan. Add a few drops of vinegar. Salt. Lift brains out of water/ . lay them out on napkins so as to dry them as much as possible. Then put them on plate; pour over them the black butter and sprinkle with breadcrumbs. SHEEPS KIDNEY BROCHETTE Get the butcher to cut the kidneys open. At home thread on skewer in such a way that they cannot curl up while cooking. Have some butter smoking in a pan. Put in the kidneys. Brown them for four minutes on one side Turn them. Cook for 4 minutes. Salt. Serve sprinkled with a little chopped parsley, Fried potatoes are also good with them. SHEEPS KIDNEYS GRILLED Do the same threading etc with kidneys as above -’ but brush them in oil. And put them under grillwhich has been preheated for 5 minutes. Cook them 5 minutes each side. Serve with cress and fried potatoes.
OX KIDNEY BEARNAISE
10 oz ox kidney is enough for 2 people. Cut into slices ½ ’‘’ thick. Cook in beefsteak and butter in a frying pan. 8 minutes is enough, Salt pepper. During those 8 minutes prepare a sauce Bearnaise . Serve slices of kidney covered with this sauce. CALF’S KIDNEY SAUTE 7oz calf’s kidney. Cut it into slices ½’’*1/2’’. Clean 4oz mushrooms. Without peeling slice them. Heat some butter in a fry pan until it smokes. Put in the kidney. Cook 5 minutes add mushrooms and salt. Put the heat up to evaporate liquid from mushrooms CALF’S KIDNEY WITH PORT Prepare some Saute kidney. At the time you add the mushrooms add 3 desert spoonfuls of port to the pan. Serve when the port is1/2 evaporated. CALF’S KIDNEY FLAMBE Prepare Saute calf’s kidney. When you add mushrooms pour in a small glass of brandy. Set it on fire in the pan. Finish cooking same way as Saute kidneys.
CALF’S KIDNEY A LA CRÈME prepare Saute calf’s kidney Before serving add 3oz thick cream mixed with a teaspoon of flour. Mix all together. Bring to boil. Salt. Pepper. CALF’S KIDNEY WITH MUSTARD
Prepare calf’s kidney with cream but add mustard a teaspoon of French mustard to the creamCALF’S LIVER SAUTE You can also do this with Ox liver which is less expensive. Ox liver becomes tough after cooking the other remains=s tender. Take 2 slices of liver each weighing 41/2 oz. Do not have too thin liver should be roseate when cooked. Dip 2 slices in flour put them in smoking butter in fry pan. Cook 3 minutes each side. Salt. Pepper. Serve on warm dish with melted butter on them. Decorate with sprinkled chopped parsley. SAUTE LIVER A LA CRÈME Calf’s liver only. Before serving add 3oz of thick cream mixed with butter. Serve liver covered with butter and with sauce , do not add sauce. FRIED CALF’S LIVER Dip 2 slices in1 flour2 beaten egg 3 breadcrumbs in that order. Cook in butter in fry pan medium heat. Cook 4 mins each side. Garnish with lemon. CALF’S LIVER A L’AMERICAINNE Buy a thick ox liver weighing 13 oz. Cut into1/2’’ * ½ cubes. Dice 3oz bacon. Melt a piece of butter in fry pan. Add bacon. Let fry 5 minutes then add liver pieces. Let brown 5 minutes. Dust with paprika. Salt cautiously. Serve with garnish of small slices of Cheshire cheese. POULTRY These are based on precooked birds COLD CHICKEN WITH MAYONAISE Serve roast chicken with mayonnaise
CHICKEN SAUTE WITH MUSHROOMS Buy small roast chicken. Divide into eight.. two legs 2 wings 2 half breasts and carcase cut in two. Melt some butter in deep fireproof dish Take 2 fine l chopped onions and 2oz diced bacon. Put on high heat After 2 minutes add 1/2lb of finely chopped mushrooms. Put eight pieces of chicken into dish .Add ½ glass white wine with dissolved meat extract in it.. Cover. Turn up heat to maximum for7 to 8minutes . Taste . Salt. Pepper. Serve in fireproof dish or warmed deep dish. CHICKEN A LA CRÈME As above bacon, onion,1/2lb of mushrooms fireproof dish. Add chicken . Pour in half a glass of water with liquid meat extract in it. Before serving add 3oz of thick cream with ½ teaspoon of flour in it. Mix sauce and cream rapidly serve. CHICKEN MARENGO prepare as salute chicken before adding white wine add a good spoonful of thick tomato puree. Warm it through and eat. PAPRIKA CHICKEN Prepare chicken a la crème and add 1 teaspoon of paprika before cookingFOIE GRAS Eat simply with lettuce and buy it ready made.
QUAILS EN COQUETTE Quails take at least a quarter of an hour. For rapid preparation buy them cooked,plucked and drawn. Using scissors cut down the length of the spinal column and flatten it. WWith an iron.. Cook in butter in a fireproof dish. It will be done in exactly 10 minutes. QUAIL A LA CRAPAUDINE Open quail as above dip in flour,beaten egg and breadcrumbs in that order-put in separate dishes.. Cook in butter in a frying pan like a veiner schnitzel. Serve with juice in pan to which extra butter is added at last minute. VENISON CUTLETS Cook as fried lamb cutlets. Dissolve glace in pan with3 spoonfuls of white wine and ½ glass of cognac. Boil3 minutes. Pour this over the cutlets and serve with chestnut puree. HARE A LA CRÈME Have some slices cut across backbone about ¾’’ thick .Fry 2 slices in smoking butter for ten minutes like mutton chops. Salt and pepper lightly. Put 2 spoo fuls dry white wine into pan. Let boil 2minutes. Add 3 oz of thick cream mixed with one teaspoon of flour. Mix let come to boil at once. Serve slices of hare in a deep dish covered with sauce and surrounded by minced beet roots which have been warmed in a pan with butter and a little vinegar. SWEETS Some sweets need preparing in the morning so they are cool and ready in the evening. The hot ones can be prepared immediately BREAD FRITTERS Dip some slices of stale bread from which you have removed the crusts into sweetened milk and then into beaten egg.. Fry them both sides in butter. Four minutes each side is ample. Serve hot sprinkled with castor sugar or jam. OMELETTE FLAMBEE Prepare an omelette. Put on a dish and sprinkle with sugar. Pour slightly warmed kirsch,cognac or rum over it. Set on fire and serve. SIX PANCAKES Break an egg into a salad bowl.. Add 3 spoonfuls of flour. Mix all together. You will have a thick paste. Add milk gradually till paste transformed into a liquid cream thick enough to cover the spoon with a thin coating. Add a trace of salt and and a teaspoon of cognac. Heat a frying pan. Grease with a bit of butter. Pour in some paste using a ladle.. By tipping into fry pan cover entire bottom of pan in a thin layer. Put on fire for 5 to six seconds. Shake the frying pan. The pancake is loosened turn it twenty seconds cooking. Take it out. Make a second pancake and then the other four. Roll them as they are made.. When they are ready melt a large piece of butter in the pan. Put in the six pancakes. They brown on one side, Turn them. They become golden brown, Sprinkle with Castor sugar as you serve. PANCAKES FLAMBE Do as above . Pour slightly warmed kirsch or cognac over the pancakes and set them on fire. APPLE FRITTERS . 1put deep fry in pan onto heat1 Before peeling take out cores.
2peel one or two apples and cut into slices 3 break egg into a small bowl.. add 4 desert spoons of flour. Mix with wire beater. Add beer gradually, stirring until you you have enough thick cream that coats the slice of an apple which you dip into it. Salt slightly and add ½ glass of kirsch. Mix. When lard is smoking dip in apple slices in batterwhen covered throw them into hot fat.. let fry 3 minutes . Lift out of fat and sprinkle with sugar.
ACACIA FRITTERS Dip bunches of acacia flowers into batter. Fry them in lard..Sprinkle with sugarSTRAWBERRY FRITTERS Dip strawberries into batter. Fry them in lard..Sprinkle with sugar
BANANA FRITTERS Cut bananas in two lengthwise Dip bananas into batter. Fry them in lard..Sprinkle with sugar
SAUTE BANANA S Cut bananas in two lengthwise Fry them in butter. For a few minutes Sprinkle with sugar
CREAM CHEESE AND PINEAPLE Buy a mild cream cheese .Beat with a little thick cream. If too thick add milk. Sugar and spoon in kirsch. Open a tin of sliced pineapple. Arrange the slices with cream cheese. Serve with or without macaroons. CREAM CHEESE AND CINNAMON
in the real sense of
the term, consists not in
but in the
deliberate and voluntary
reduction of wants. This
promotes real happiness
and contentment, and
These self inflating pop
up ads you have been
make me MUCH less likely
to buy the product or
donate to the cause
because they are
incredibly annoying and I
this sentiment is
shared by a lot of
he United States, locked
in the kind of twilight
disconnect that grips
dying empires, is a
country entranced by
illusions. It spends its
intellectual energy on
the trivial and the
absurd. It is captivated
by the hollow stagecraft
When you join Care2, you
automatically get a
profile page, this is
'blank' i.e. not filled
out, with a grey frog for
an avatar, and it is
meaning that neither you
nor anyone else can see
Sometimes it also happens
article of my faith and
belief, that all
creatures live by
breath and participating
in his spirit. And this
means that the whole
thing is holy. The
This material is
address bar should
The top of the page
should say "The Cancer
Prevention Project". We
are also on Twitter at
With nothing but Truth,
Love, and Non-violent
Collective Action as
"weapons". Mahatma Gandhi
sent the British Empire
packing. For those
of you who don't know,
Mahatma wasn't Gandhi's
first name. It was an
honorific, given to
Mohandas K. Gand...
Is this how we show kids
we care? Are
breasts more important
Incidence rates for
childhood cancer have
steadily increased over
the past 30 years and it
is now the #1 disease
killing our children, so
how (OMG!! HOW??) does
According to wiki; "A
classic staple of science
fiction and superhero
is matter composed
subatomic particles that
have mostly exactly the
same properties (mass,
intrinsic angular mo...