LA BONNE CUISINE.

Auckland Star, Volume LXVIII, Issue 31, 6 February 1937, Page 3 (Supplement)

LA BONNE CUISINE.

RECIPES FROM PARIS. A HOT FRUIT SALAD. (By A FBBXCH CHEF.) Many of my English and American friend?, who have found French cooking as interesting as it is delicious, have asked for some typically French recipes. The following include dishes that my friends have liked best in tlie private houses of Paris. We will begin with lunch : Scrambled Eggs with Anchovies. Two anchovies, two small cupful* of fresh butter, two small cupfuls of white breadcrumbs, one tonspoollful of Parmesan cheese, eight eggs. Method: Pass the anchovies and the butter through a sieve. Mix the breadcrumbs with the butter and anchovies. Line a fireproof dish with this mixture. Then add the lightly scrambled eggs. Spread cheese thickly over the mixture and dot the top with butler. Hake the mixture ill .1 very hot oven until it is lightly browned on the surface, but be careful that the eggs rto not become too firm. (Sufficient for four persons.) Fried Calf's Brain. One or two brains, one egg, white breadcrumbs, frying fat. Method: Wash the brain, put it in hot water and remove the skin ami fibres. Heat the clarified fat in n frying pan. Cut the brain in thick pieces: powder with flour: dip into the egg: and then coat it thickly with bre.nderumbs. Fry it gently until browned on both side's. (One brain for two persons.) Hot Fruit Compote. Few people know that lint fruit salad is very delicious. Vnu will want apples. cherries and a stoned prune or two. Also a breaUfasteupful ot stale cake crumlis, sugar, cinnamon, nutmeg and butter. Method: Mix crumbs and spices together with the sugar and the grated rind of the orange. Prepare the fruit. Butter a glass fireproof dish and sprinkle in pome of the crumbs. Arrange fruit and crumbs in layers, strain the orange juice over the top, and cover with little dabs of butter. Hake in a moderate oven until the apples are soft and pulpy. This is delicious served with white wine sauce. Cabbage Soup. Two fresh cabbages. !io7. of bacon, one teaspoonful fat, brown soup stock. Method: Cut the cabbage; ill quarters; cover with thin slices of bacon.

Melt the fat Jn a stewing pan; put the cabbage in it, cover, and stew until the cabbage is soft. -Add r. few drops of the soup stock from time to time to prevent burning. Serve the cabbage with the remaining soup. Roast Chicken with Salad a la Rcserl. Boiled potatoes, boiled beans boiled turnips, one dessertspoonful vinegar, one saltspoonful salt, mayonnaise. Method: Dice the potatoes and turnips. Mix all the ingredients together with a rich mayonnaise. Serve with roast chicken. Cararacl Custard and Meringue. Four eggs, castor sugar, or.c walnut butter, one pint milk, one teaspoonful vanilla essence. 12 lumps sugar, one teaspoonful melted butter. Method: Melt the butter in a strong pan. Add lumps sugar, took till it turns to caramel, then pour into a heated, plain mould. Brush the part of mould not covered with caramel with butter after caramel is set. Heat milk. Beat three whole C2"s and one egg yolk in a bn-in. Stir in hot milk by degrees, then sweeten to taste. Add vanilla, then nirnin into prepared mould. Bake at ;)25-3.")0 degrees Fahrenheit till set. Remove from oven and turn out carefnllv. Wl.cn eold cover with' stiffly frothed C"" white mixed with one and a half tablespoonfnls castor eugnr. Dredge with castor sugar.