81 Easy-Cook Recipes for Beginners

By Perec, Georges | The Review of Contemporary Fiction, Spring 1993 | Go to article overview

81 Easy-Cook Recipes for Beginners


Perec, Georges, The Review of Contemporary Fiction


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. …

The rest of this article is only available to active members of Questia

Already a member? Log in now.

Notes for this article

Add a new note
If you are trying to select text to create highlights or citations, remember that you must now click or tap on the first word, and then click or tap on the last word.
One moment ...
Default project is now your active project.
Project items
Notes
Cite this article

Cited article

Style
Citations are available only to our active members.
Buy instant access to cite pages or passages in MLA 8, MLA 7, APA and Chicago citation styles.

(Einhorn, 1992, p. 25)

(Einhorn 25)

(Einhorn 25)

1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

Note: primary sources have slightly different requirements for citation. Please see these guidelines for more information.

Cited article

81 Easy-Cook Recipes for Beginners
Settings

Settings

Typeface
Text size Smaller Larger Reset View mode
Search within

Search within this article

Look up

Look up a word

  • Dictionary
  • Thesaurus
Please submit a word or phrase above.
Print this page

Print this page

Why can't I print more than one page at a time?

Help
Full screen
Items saved from this article
  • Highlights & Notes
  • Citations
Some of your highlights are legacy items.

Highlights saved before July 30, 2012 will not be displayed on their respective source pages.

You can easily re-create the highlights by opening the book page or article, selecting the text, and clicking “Highlight.”

matching results for page

    Questia reader help

    How to highlight and cite specific passages

    1. Click or tap the first word you want to select.
    2. Click or tap the last word you want to select, and you’ll see everything in between get selected.
    3. You’ll then get a menu of options like creating a highlight or a citation from that passage of text.

    OK, got it!

    Cited passage

    Style
    Citations are available only to our active members.
    Buy instant access to cite pages or passages in MLA 8, MLA 7, APA and Chicago citation styles.

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn, 1992, p. 25).

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn 25)

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences." (Einhorn 25)

    "Portraying himself as an honest, ordinary person helped Lincoln identify with his audiences."1

    1. Lois J. Einhorn, Abraham Lincoln, the Orator: Penetrating the Lincoln Legend (Westport, CT: Greenwood Press, 1992), 25, http://www.questia.com/read/27419298.

    Cited passage

    Thanks for trying Questia!

    Please continue trying out our research tools, but please note, full functionality is available only to our active members.

    Your work will be lost once you leave this Web page.

    Buy instant access to save your work.

    Already a member? Log in now.

    Search by... Author
    Show... All Results Primary Sources Peer-reviewed

    Oops!

    An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.