Academic journal article The Review of Contemporary Fiction

81 Easy-Cook Recipes for Beginners

Academic journal article The Review of Contemporary Fiction

81 Easy-Cook Recipes for Beginners

Article excerpt

Sole aux champignons: Take two fine whole fresh sole, skin and fillet them. Bake in a medium oven for 40', basting frequently. When half done, add half a pound of button mushrooms. Lay out on a heated serving dish and sprinkle generously with ground fennel.

Lapin au Noilly: Smear a pair of small rabbits with a generous coating of full-strength mustard. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. To make the gravy, add a dash of vermouth to the liquid. Serve with ratatouille.

Ris de veau "ma facon": Take four sweethreads, soak in lemon water, then drain and cut into thin slices. Bake in a medium oven for 40', basting frequently. Remove from heat and then add two tablespoonfuls of double cream. Serve with stiffly beaten egg whites.

Sole a la creme: Take two fine whole fresh sole, skin and fillet them. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. Remove from heat and then add two tablespoonfuls of double cream. Lay out on a heated serving dish and sprinkle generously with tarragon.

Ris de veau flamande: Take four sweetbreads, soak in lemon water, then drain and cut into thin slices. Brown the sweetbreads in a hot shallow pan, then lower the heat and leave to simmer. When half done, add half a pound of button mushrooms. Lay out on a heated serving dish and sprinkle generously with soft brown sugar.

Lapin a la bourguignonne: Smear a pair of small rabbits with a generous coating of full-strength mustard. Bake in a medium oven for 40', basting frequently. To make the gravy, add a dash of vermouth to the liquid. Serve with a separate jug of Burgundy sauce.

Ris de veau grand-mere: Take four sweetbreads, soak in lemon water, then drain and cut into thin slices. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. When half done, add half a pound of button mushrooms. Serve with a separate jug of caper sauce.

Lapereau a la moutarde: Smear a pair of small rabbits with a generous coating of full-strength mustard. Bake in a medium oven for 40', basting frequently. When half done, add half a pound of button mushrooms. Serve with potato pancakes.

Sole au Noilly: Take two fine whole fresh sole, skin and fillet them. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. To make the gravy, add a dash of vermouth to the liquid. Lay out on a heated serving dish and sprinkle generously with fresh thyme.

Ris de veau a la creme: Take four sweetbreads, soak in lemon water, then drain and cut into thin slices. Brown the sweetbreads in a hot shallow pan, then lower the heat and leave to simmer. Remove from heat and then add two tablespoonfuls of double cream. Serve with a separate jug of mousseline sauce.

Lapin aux navets: Smear a pair of small rabbits with a generous coating of full-strength mustard. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. When half done, add half a pound of button mushrooms. Serve with glace turnips.

Sole au four: Take two fine whole fresh sole, skin and fillet them. Bake in a medium oven for 40', basting frequently. To make the gravy, add a dash of vermouth to the liquid. Serve with a separate jug of white-butter sauce.

Sole printaniere: Take two fine whole fresh sole, skin and fillet them. Cook in a casserole together with a few strips of bacon, sliced carrots, fresh tomatoes, and spring onions. Remove from heat and then add two tablespoonfuls of double cream. Serve with peas.

Ris de veau aux champignons: Take four sweetbreads, soak in lemon water, then drain and cut into thin slices. Bake in a medium oven for 40', basting frequently. When half done, add half a pound of button mushrooms. Lay out on a heated serving dish and sprinkle generously with civet. …

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