A French Chef Discusses CURRIES

Auckland Star, Volume LXVIII, Issue 270, 13 November 1937, Page 5 (Supplement)

A French Chef Discusses CURRIES

this is heating the mixture should be stirred constantly. Then add the rinds, mortar the whole for a second time, and drop them in little heaps on some white parchment paper, finally placing on each heap a. lozenge of citron. Next day cook these little cakes in a slow oven, and finally "ice" them. The mandarin, like the orange, lends itself to the dish, known in France as "beignets." Having been skinned and carefully separated from the seeds, each is then soaked in the preparation above named and, lastly, carefully put in the hot butter. Mandarin ice may be served in a delightful way. Last season at Nice the famous chef Heyraud served it up in the following manner: Each mandarin, bearing a leaf, had been cleaned and the fruit taken out with a spoon and kept cool, then each was filled with ice cream and covered again with its leaf top. Cooks sometimes add to pancakes a spoonful of liqueur, in which they crush two large mandarins, but simple mortals ought to be content with the taste, as exquisite as it is refreshing, of the mandarin in its natural state. Arid here T may mention that, like the orange, the mandarin is best taken with I champagne, or any other frothy white wine, provided it is not too sweet.