LA BONNE CUISINE.

Auckland Star, Volume LXIV, Issue 117, 20 May 1933, Page 3 (Supplement)

LA BONNE CUISINE.

SOME FRENCH RECIPES.

SIMPLE DISHES "EN CASSEROLE." (By A FRENCH CHEF.) Dishes cn casserole have many advantages. Indeed, this method of cooking is greatly excelled in by French chefs, :for it not only improves the flavour but conserves the food value. A casserole is, as everyone knows, a covered copper stewpot or fireproof earthenware cooking pan. It is the easiest way of cooking food imaginable. Hero are some casserole dishes which will be enjoyed, I am sure, by the readers of the present articles! Poulet en Casserole. Two tablespoonfuls butter, one chicken, two onions, sprig of thyme, one bayleaf, one teaspoonful flour, 1 tablespoonful water, 3 tablespoonfuls cooking wine, i cup cream, salt. Melt the butter in a casserole. Cut up the chicken. Put in the butter and add the onions and seasoning. Cover and simmer until nearly done. Remove the thyme, onion and bayleaf, stir in the flour and continue cooking for a minute or two. Stir in the wine and water and allow it to simmer for about five minutes. Then add the cream and continue the cooking for about 10 minutes. Sprinkle with freshly-ground pepper and serve. Agneau en Casserole. Two cupfuls diced cooked lamb, 1 cupful diced cold boiled potatoes, salt, pepper and paprika to taste, 1 cupful gravy (more if needed), 1 small onion (minced). Arrange the diced meat and vegetables in a shallow casserole. Sprinkle with seasonings and pour in the gravy. Put in the oven until heated through. When the casserole is hot, uncover. Arrange sticks of cooked celery. Put a piece of butter on each and put in the oven for a moment only. Any kind of cooked meat and any combination of vegetables can be used. The diced potato may be omitted, and the meat and other vegetables topped by a layer of cooked rice, macaroni or mashed potato. It may be served with slices of grilled tomatoes if desired. Casserole de Mouton aux Tomatoes. One pound lean mutton, 3 tablespoonfuls flour, 2 tablespoonfuls fat, 1 pint white beans, 2 sliced onions, 2 teaspoonfuls salt, dash of paprika, pepper aiid bits of bayleaf, 1 pint well-seasoned stewed tomatoes. Cut the mutton in cubes or in pieces for serving, and coat with £he flour. Melt the fat and add the floured mutton and brown on all sides. Add the white beans, tomato, onion and seasonings. Bring to a boil, put in a casserole and finish the cooking in an oven. Try this abo with liver. Boeuf Braise avec Petit Pois en Casserole. One and a half pounds steak, cut in six pieces, rub with garlic and marinate with oil and vinegar, 2 tablespoonfuls butter, 41b new green peas or one can of the same, salt and pepper. Melt the butter in the bottom of a shallow fireproof casserole. Add the meat and cook for about 10 miiyites, turning frequently. Add the peas to the meat. Sprinkle with pepper and salt, cover, and simmer until the meat is tender, about two hours. Canned peas should be added only long enough before serving to heat them, or they may be heated in a separate pan with a little sugar, long enough to evaporate the water and then added.

Celeri en Casserole. Boil till tender the outside stalks of a bunch of celery. Salt to taste, adding small onion. Make a cream sauce and pour in bake dish. Cover with grated cheese and bake until brown.