FRENCH COOKERY

Dominion, Volume 25, Issue 266, 5 August 1932, Page 4

FRENCH COOKERY

Some Simple Dishes French cookery is looked upon as rich, over-sauced, and too highly flavoured. However, the real recipes which are used in families, ranging from peasants to doctors,-fire nutritious and inexpensive. Here are some of the examples :— Pot-au-Feu. —This dish wants preliminary care, then it’s very simple. Leg, shoulder, lower rib, or round of beef, ounce of meat to twice of water, any available bones, carrots, turnips, some cabbage, and leek, enough to make a good dish of vegetables. Bring meat to boil, skim, do it again. Simmer two hours. Add vegetables, simmer an hour, pour liquid on pieces of toast in hot tureen. Serve meat with vegetables round. Or meat with boiled potatoes. Variants of Pot-au-Feu. —One-third less beef, replaced by lean mutton and knuckle of veal. Beplace beef by veal, mutton, or goose, or a stuffed old fowl. Brown it first in fat and it will look and taste excellently. Croute-au-Pot. —Boil together all the vegetables you like, but only add cabbages or its cousins after cooking them. Take out the vegetables, chop them, put them and many dice of toast in a hot tureen and pour the bouillon over them boiling. A little grated cheese makes this a substitute for meat. It can be then, if wished, put to brown in the oven or under the gas.

Beside the flowing bowl, come sit with me; Heed not the Koran! it is naught to thee. One soothing draught of nectar gives more bliss Than all the rapture of the houri’s kiss. Life’s fleeting span is meant for hours of joy, When doubts and dogmas add no bout alloy, - And for our colds we certain ease assure With treasured'Woods’ Great Peppermint Cure. —Advt.