| Le Petit Écho de la mode 15 juin 1924 |
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LUNCH DISHES Cheese crusts (110) DINNER DISHES Spinach cream soup (162) 158. Toulouse-style cod. Drain and wash the cod; place it in a porcelain dish; water it with dry white wine; salt it and leave it for two hours in this marinade. At the end of this time, remove it and drain it briefly. Wrap it in muslin; put it on a fishmonger's grill and cover it with water; salt, pepper. Put on the fire. When it boils, cook for five minutes at a strong boil. Remove the scum, place the fish pan on the corner of the stove and let the cooking continue for ten minutes but almost without boiling. Meanwhile, you have chopped two salted anchovies with as big as an egg of stale bread crumbs, soaked in milk, three handfuls of raw leaves (spinach, perry, oscillate.) Once the mince is prepared, cook it in melted butter. Then spread it over halves of tomatoes, cut horizontally, freed of their seeds and half-cooked in butter or oil. It takes a quarter of an hour to cook the mince and the same amount to cook the tomatoes. The cod having cooked for the indicated time, remove it from the fishmonger and let it drain. You garnish the tomatoes with the mince. Put two spoonfuls of butter softened into cream in a gratin dish; place the fish there, then surround it with the stuffed tomato halves. Sprinkle with white breadcrumbs. Place in moderately hot oven for twenty to twenty-five minutes. Serve in the gratin dish. 159. Pig trotters stuffed with green sauce. Two pretty pork trotters, 125 grams of sausage meat, 125 grams of veal, 30 grams of ham, 60 grams of olives, two spoonfuls of tomato coulis, a few small pieces of truffle, lard and butter. Scrape and scald the feet. Boil them for two or three hours in a mixture of white wine and salted water. To prevent them from blackening, you will wrap them in muslin before putting them in the pot. You also need to skim the broth well. When they are tender but not boneless, open them lengthwise, remove all the bones, and cut them in half, always in the same direction. Melt a spoonful of lard in a saucepan; “brown” the sausage meat and veal mince. Add to this stuffing 100 grams of bread soaked in stew broth and two spoonfuls of tomato puree. Cook for a quarter of an hour. Spread the stuffing on each piece of foot. Incorporate the uncooked and pitted olives into this layer of stuffing, also add small pieces of black truffle. Cover each foot with a piece of strainer. Place the feet in a gratin dish after putting lard and butter at the bottom of the dish. Cook for three-quarters of an hour in a hot oven, basting often. Serve with the following sauce served on the side. Green sauce. A handful of spinach leaves, a quarter of sorrel, parsley and chervil, 40 grams of bread crumbs, a hard-boiled egg yolk, a raw egg yolk, salt, pepper, a teaspoon mustard, oil, vinegar. Peel, chop and pound a handful of spinach leaves, mixed with a quarter of sorrel, parsley and chervil. When the herbs are well pounded in a mortar, add 30 to 40 grams of bread crumbs softened in milk and a hard-boiled egg yolk. Continue pounding. Now add a raw egg yolk and mix well with the pestle. Salt, pepper, add a teaspoon of mustard. Still pound, pouring olive oil into the mortar, spoonful by spoonful until the sauce has a good consistency. Finish with a little vinegar. It must be related. 160. Little duckling with béarnaise sauce. A duckling, fat, two deciliters of broth, two deciliters of white wine, bouquet garni, garlic, spring onions, tarragon, salt, pepper, two cloves, four onions, butter, powdered sugar, a teaspoon of flour, a spoonful tablespoon of vinegar. Gut, flambé and dress the duckling. Brown it quite briskly in a pan with butter or fat. Drain the fat. Add two deciliters of stew broth, as much dry white wine, a bouquet garni, garlic, spring onion, tarragon, salt, pepper, cloves. Cover and cook gently for half an hour. Peel and dice four onions; cut them into thin slices. Cook them in a pan with a piece of butter and a pinch of powdered sugar. When the onions are golden, remove the duckling and untie it. Keep him warm. Add the onions to the sauce the duckling was cooked in; let this sauce cook for a few minutes. Bind everything together with a little brown sauce, or with a little butter mixed beforehand with a teaspoon of flour. Degrease and add a tablespoon of good boiled vinegar. Boil everything for a minute; remove the bouquet and the aromatics and pour this sauce over the duckling. 161. Acacia flower fritters. Acacia flowers, sugar, old rum, batter, eggs, powdered sugar. Pick small branches of white acacia flowers, freshly bloomed and perfectly clean; remove the flowers; remove from each its little support leg, and put them in a deep plate; sprinkle them with sugar, and wash them down with some good old rum. Make a batter in which you only use the yolks of your eggs. Beat the egg whites; then, when ready to fry, incorporate your beaten egg whites and acacia flowers into the batter. Then fry your donuts hot, at moderate heat so that the donuts do not brown too much, by putting a very small quantity of acacia flowers in each donut. Brown them lightly on both sides, and sprinkle them with sugar. 162. Spinach cream soup. A pound of spinach, three egg yolks, half a glass of sweet cream, 100 grams of butter, 60 grams of flour, a pound and a half of broth. Wash the spinach in several waters. Cook them in boiling salted water. Skim off the foam that floats. Then refresh the spinach; squeeze them between your hands, then pass them through a sieve. Put them in a terrine with three egg yolks and half a glass of sweet cream. Mix well and set aside. Melt 40 grams of butter in a saucepan, add 60 grams of flour and cook for a few minutes. Then add a liter and a half of pot-au-feu broth. Bring to the boil and cook for half an hour on the corner of the stove. Degrease and pass through a fine sieve, which you hold above the spinach. Mix immediately; add another piece of butter. Let it set on the heat like a cream without letting it cook. Add a handful of spinach, chopped raw, then melted separately in the butter. 163. Snow peas with cream. 500 grams of snow peas, 80 grams of butter, salt, pepper, two tablespoons of thick, very fresh milk cream. Peel the peas, removing the barbels; wash them. - Throw them in lightly salted boiling water and cook them over high heat for 30 minutes. Then put them in a large-hole strainer so that they drain well. Put 80 grams of fresh butter in the frying pan or pan. Without waiting for it to melt, pour in the drained peas and sauté them well; add a little salt. Remove the frying pan from the corner of the stove and mix two tablespoons of thick, very cool milk cream with the peas. Pour into a hot vegetable bowl and serve. THE HOUSEHOLD CRICKET. A LITTLE BIT I guess you don't have very good memories of certain doses of castor oil that you had to take when you were little. If, Madam, you find the same repugnance in your child, do not be surprised. Moreover, absorption will cost him much less, as long as you recommend that he rinse his mouth with hot water before taking the oil and immediately afterwards. Let us agree, the water must be very hot, as hot as it can be endured. Its effect is to prevent the adhesion of droplets of oil to the membranes of the mouth, and thus to spare the palate the little torture that we know and which sometimes results in nausea. If you believe me, instead of using your new stockings as is, start by rinsing them in water. This will soften the thread and they will resist use better. To flame-proof a glass of Iampe, there's nothing like soaking it in a basin of cold water, the contents of which will gradually be brought to the boil over a low heat. I am talking, of course, about unused glasses. After dry cleaning your tiles, When it rains. wipe it on the outside with a cloth lightly moistened with kerosene. The windows thus rubbed remain clear and transparent instead of fogging up. |