Sunday, December 16, 2012

French cuisine


Specialties of French cuisine



Bearneški sauce (sauce)

Ingredients:
2 eggs
120 g of butter
2 tablespoons wine vinegar scented with tarragon
2 tablespoons white wine
1 onion chives
tarragon
chervil (garden herbs)
white peppercorns
salt


Description:
In bowl pour the white wine and vinegar, add 3-4 grains of white pepper, chopped chives, chervil sprig and chopped tarragon sprig. Simmer over low heat. Meanwhile, finely chop tarragon and chervil (half a teaspoon of each herb). Remove from heat container, liquid and spices Strain through cheesecloth and squeeze out all the juice is good. Add the egg yolks, salt, mix well and add the pieces of butter. Over hot water (bain-marie) Mix well the mixture combined. Add remaining pieces of butter, stir well and add finely chopped chervil and tarragon. Serve in a warm bowl of sauce.



Carpaccio of Salmon (appetizer),
The specialty of French cuisine


Ingredients:
heads of lettuce
Pink Grapefruit
250 g thinly sliced ​​smoked salmon,
parsley
red and black caviar (per jar)
olive oil


Description:
Washed salad clean and separate the leaves. Cut the lettuce and arrange on a serving plate, season with salt and oil, arrange the sliced ​​salmon on it.
Garnish with slices of grapefruit halved, and both types of caviar.
Garnish with parsley and serve.

French salad
The specialty of French cuisine


Ingredients:
cup white beans
4-5 potatoes
celery root
4-5 carrots
2 apples
2 gherkins
yolk mayonnaise
6-7 of salted sardines (fillets)
or
instead of anchovies
sliced ​​and diced ham and cheese Podravec


Description:
Boil a cup of white beans, 4-5 potatoes, celery and carrots 4-5. All cut into cubes and add another 2 apples and scrubbed 2 chopped gherkins. Mix. Make mayonnaise from the yolks. Add 6-7 pasiranih fillets cut or diced ham and cheese and mix them with mayonnaise. Agree salad in a glass jar or china dish, garnish round lettuce or cooked cauliflower and roses from above is poured mayonnaise.

Pigeons in vinegar (main course)
The specialty of French cuisine


Ingredients:
4 amburška pigeons (willing to prepare)
thyme
olive oil

For the sauce:
3 chives
1 dl of cooking cream
apple cider vinegar
dry white wine
60 g of butter


Description:
1 pigeons remove the head, feet and entrails. Wash and pat dry, cut along the breastbone, open and press to get it straighter "steak." In a bowl, pour in about ten tablespoons of olive oil, add chopped thyme strap and a little fresh ground pepper. Birds dive into the marinade and keep them in a cool hour, turning occasionally.
2 To make the sauce, do the following: clean chives, finely chop it and to Cook the chopped 20 g butter.Braised chives pour a glass of wine and cook over low heat, stirring constantly, until liquid evaporates about half.
3 Meanwhile, arrange the birds on a wire rack on top of the roaster and bake them 7-8 minutes on each side, often premazujući marinade. Complete glass of vinegar sauce and allow to connect over low heat. When evaporate approximately 2/3 of liquid, sauce will be ready.
Primiješajte sauce 4 pieces remaining butter, stir, add the cream, salt and pepper. Serve hot birds, seasoned with salt and pepper, a nice fragrant sauce serve with them.

Bourride

Ingredients:
400 g for various fish stew
500 g white fish variety
1 onion
4 cloves of garlic
3 ripe tomatoes
2 potatoes
1 hot pepper
1 bag of saffron
Bay leaf, parsley and fennel seeds
4 slices of homemade bread
dry white wine
olive oil
Aioli sauce (with garlic mayonnaise, for serving)


Description:
Clean and wash the fish. For fish stew then cut them into pieces, and leave the entire remaining fish.
Slice the onion into slices and Cook the chopped him to 3-4 tablespoons oil, garlic, parsley, fennel seeds and a couple of bay leaves.
Add the diced tomatoes, and after 10 minutes, add the fish and cut into pieces, salt, pepper and hot pepper.Stir after 15 minutes and cover with warm water to which you primiješali cup of wine.
After 10 minutes, remove the dish from the heat and ispasirajte mixer. Return the mixture to the cooking pan, bring to a boil, then add the saffron.
Cover and let it cook slowly, occasionally pouring warm water. After about 20 minutes, add the peeled potatoes.
Fifteen minutes before you end up with boiling, add the fish and you've left the whole. When it is cooked, carefully remove the fish from the bowl and place the porous spoon to a serving plate along with potatoes.
In separate bowl you put a slice of toasted bread, which you smeared aioli sauce and pour over it a good hot soup.

Hake of the film in a sauce of sour cream

Ingredients:
800 g fillet of hake
1 head chopped onion
100 g button mushrooms cut into slices
salt and pepper
half a teaspoon of lemon juice
1 tablespoon butter
3 dl water

Sauce:
4 oz of sour cream
1 tablespoon lemon juice
salt and pepper
1 teaspoon capers
1 tablespoon chopped parsley
a quarter teaspoon of red pepper


Description:
On a large piece of foil put the fillets. Incase them onions and mushrooms. Season with salt and pepper and pour over the lemon juice. Fish and vegetables encased bits of butter. Alufoliju folded so that when cooking any of the content comes out. In the pressure cooker put the film on the water and fish. Reinforce the lid when the pressure reached in the pot, reduce heat and cook for 5-7 minutes. Remove the pot from the heat, reduce the pressure and remove the lid. Remove the foil with the fish, carefully open and fish with vegetables and put all the juice into a bowl. In a separate bowl add the sour cream and gently heat until it reaches boiling point. Add lemon juice, salt, pepper, capers and parsley. Stir well and pour over the fish and vegetables. Sprinkle with red pepper. Serve with fish cooked potatoes.

Apples in pastry wine (dessert)

Ingredients:
1 egg
2 egg yolks
2 tablespoons sugar
quarter teaspoon of salt
1 ½ dl white wine
250 g of flour
1 kg sour apple
powdered sugar mixed with cinnamon


Description:
Peel apples, cut them into slices and roll them in the flour. In a bowl, mix well the eggs, yolks, sugar, salt, flour and wine. Apple put the floured rings into the batter is made, spoon remove the reel by reel and fry them in oil until golden brown nice not to either side. Fried apples sprinkled with powdered sugar and cinnamon. Serve warm.


Salad of Nice (salad),
The specialty of French cuisine


Ingredients:
a salad
3-4 ripe tomatoes for a salad
cucumber
3 eggs
250 g Tuna in oil
150 g black olives
olive oil


Description:
Cook for 7 minutes eggs, peel them and cut them into slices. Clean the tomatoes and cut them into slices.Wash and clean lettuce and place in bowl.
Arrange lettuce over drained Tuna, tomato and boiled eggs. You can spice up a salad with olive oil, salt and pepper tzatziki sauce or flavoring. If you're serving this dish in summer, release it in the refrigerator an hour before serving.



Filled savitak (main course)


Ingredients:
800 g lamb shoulder boneless
250 g sausage
150 g of cooked peas
clove of garlic
onion
carrot
egg
mean bread soaked in milk
100 g of cheese (fontina)
grated Parmesan cheese
cuckoo pint
parsley
dry white wine
Vegetable Soup
olive oil


Description:
Fight him meat, season with salt and pepper, add a little oil and cuckoo pint.
Place the chopped parsley, celery, onion and garlic, peeled and sausage in a bowl with the strained bread, eggs, cheese, salt and pepper. Stir well.
Stir in peas and sliced ​​cheese. Put this mixture to the meat in the form of elongated chopped steak.
Wrap the meat, being careful not to drop the stuffing, and tie tightly with string.
Pour a glass of wine, let it evaporate, cover and cook slowly for 90 minutes. Podlijevajte during cooking, if necessary, hot soup. Slice cooled savitak from which you removed the thread.

Hake in foil (main course)



Ingredients:
4 fillets of hake
4 small spoons of butter
1 small head chopped onion
salt and pepper
1 bay leaf
4 small spoons of wine
1 clove of minced garlic


Description:
Arrange 4 pieces of foil large enough that each fillet is well wrapped, in the juice during cooking would not be leaked. Put foil on each fillet. For each part of the fillet to put butter, onion, salt, pepper, a little bay leaf, wine and a little garlic. Fold the foil so that none of its contents can not leak out. In the pressure cooker put 2 oz of water and foil with the fish. Reinforce the lid when the pressure reached in the pot, reduce heat and cook for 5-7 minutes. When the fish is ready to pass the plates in foil so that everyone open your file. Serve with fish cooked potatoes

Fillet of fish in a red pepper sauce (main course)



Ingredients:
8 quality fish fillets (sea bass) each of about 0.07 kg
flour
0.05 liters of oil
0.05 kg of butter
0.2 l of beer
0.20 kg of mushrooms
1 tablespoon red pepper


Description:
Filirati fish, salt, pepper and a little pobrašniti. In a saucepan heat the butter and 0.03 kg of oil. Add the fillets and bake until they get color on both sides. Pour the beer and cook for 7 - 8 minutes. Remove the fillets and let them warm. Strain the sauce. In the remaining butter, sauté mushrooms cut into slices. Let sotirati to reduce the juice of mushrooms. Add salt, red pepper and add the strained fish sauce. Cook for 5 - 6 minutes. Serve the fillets and pour the hot sauce.
French cake with cherries (dessert)

Ingredients:
(Serves 6)
70 grams of cherries
5 grams of butter
20 grams of flour
22 grams of powdered sugar
6 eggs
5 dl milk
pinch of salt


Description:
Preheat the oven to 240 degrees C, wash and drain the cherries. Gently heat the milk and mix flour, sugar, salt and eggs. When the mixture is uniform and smooth, add a tablespoon at a tepid milk, stirring constantly, so you get a thick cream. Cake molds good brush with melted butter and cover with a layer of dough. Put 3 minutes at medium intensity fire to strengthen the dough. Remove the mold from the heat.Quickly pour the remaining batter and cherries. Bake in preheated oven for 45 minutes. Serve lukewarm.

Fillet of beef "Paris" (main course)


Ingredients:
0.2 kg beef tenderloin
onion
mushrooms
ham
pickles
parsley
salt
pepper
butter
demiglas sauce
Martell Cognac
sour cream


Description:
Flame means preparing meals in a special way - the client's table.
From beef tenderloin steak from marinade DIVISIONS weight 200 g, and ga salt, pepper and coat with mustard, if desired guest. Fry it in a pan with very little fat (butter). Do not fry it until the end, but should remain polukrvav - by request.
When is enough baked remove it from the pan, and fry in fat finely chopped onion, sliced ​​mushrooms, ham cut into strips and pickles. Upon completion of stewing file back into the pan. Then pour liquor (Martell cognac) and light the alcohol vapor. Finally add the sauce over demiglas, short stick on the fire and add the sour cream and a little chopped parsley.
Serve with rice with butter and potato croquettes


Oysters Mornay (appetizer),


Ingredients:
20-24 oysters
120 g of cheese ribanca
4 egg yolks
50 g flour
60 g of butter
4 dl milk


Description:
Melt 50 g of butter over low heat and slowly primiješajte flour, stirring constantly. Mixture will then slowly admix milk and a little salt. Allow the sauce to thicken, stirring constantly and brushes.
Add egg yolks and sauerkraut. If needed salt. Preheat oven to 180 C. Oysters open, leaving the meat rounder of armor, so they wash and dry. Oysters then arrange in a baking dish that you namastili lightly with butter and fill with sauce. Bake for about ten minutes, until the surface takes on a lovely golden color

Baked broccoli with cheese



Ingredients:
1 kg broccoli
3 hard boiled eggs
100 g of cheese Bilogorac
30 g of butter
Crumbs
salt
pepper

For the sauce:

40 g flour
30 g of butter
0.5 liters of milk
salt
pepper
nutmeg


Description:
Separate the broccoli flowers and boil in salted water. Allow to cool. During this time, prepare the sauce: In a bowl, melt butter, add flour and milk, a little boil, add salt, pepper and nutmeg poprašiti. Pour the béchamel has cooled broccoli - the sauce, stir lightly and sprinkle slices Bilogorci +. Ovenproof bowl of butter, put it in a half of broccoli and slices of hard-top agree boiled eggs and cover with remaining broccoli.Sprinkle with chopped parsley, bread crumbs and butter slices. Put in the oven preheated oven.

Watermelon with chocolate (dessert)


Ingredients:
1 kg of watermelon
25 dg cooking chocolate
a few drops of oil


Description:
Watermelon peel, pit and slice into 1 cm wide slices. Grate the chocolate and melt mixing steamed. Add a drop, two oil and half the mixture soak slices of watermelon. Agree on the aluminum foil to the chocolate hardens


Peasant pate (pate de campagne)
It is necessary:

700 gr chops, pork liver 500 g, 800 g fat, 4 onions, 2 tablespoons finely chopped parsley, 1 teaspoon mixed cloves, cinnamon and grated nutmeg, 2 oz cognac 2 bay leaves, salt and pepper. Preparation:

The meat grinder grind the meat twice, bacon, onion, and parsley. Izmesiti good hands. Add spices and brandy, salt and pepper. Since the raw weight should have a good taste, try several times during preparation.
The mixed mass put into a deep earthenware bowl and cover with two bay leaves and a few cloves of bacon.
It is baked in an hour and a half in the oven at 200 degrees.
When the container is removed from the oven, put the weight on board, and it is the weight of a pound of weight to compress the air squeezed out.


Tip:

Pate should stand in the refrigerator for at least 36 hours before being brought to the table.



FEATURES OF FRENCH CUISINE
When our man returned from France, will tell you if you take the word about food: "The strange thing, you can dine in France ten dishes, so when get up from the table, you can run and play as you will, and not by us from the table and go to sleep. " And that is the truth. That is the main feature of French cuisine.

The reason is that the French dishes rarely has a fat pig or the other, but never in them no roux. Meals are greaseproof butter or oil, and it is skimmed from eating too much fat if it is.

Another characteristic of French cuisine is the variety of dishes. By its geographical position, France is the most complete whole in terms of human nutrition in Europe. South has a mild Mediterranean climate, vegetation and sea, has a grain-growing plains, hills covered with vineyards and orchards, with a large variety of wildlife trees and large pastures in the north that make milk and cheese from these regions are highly suitable.

In this diversity arose such as French cuisine, in addition to the characteristics of provincial cuisine and dishes. And when one considers that France has inherited a certain skill of the ancient Romans, who have raised themselves to divine culinary heights, then it is easy to understand why French cuisine is almost the most complete in the world.



THROUGH HISTORY ...
Even the ancient Greeks and Romans were aware of the great Gallic cuisine and unforgettable, which is proved by the writings of the old geographer and travel writer. I'm Julius Caesar is satisfied when he won Gaul, after which increased demand for food and dishes from today's northern France. It is particularly interesting to goose meat, cheeses. On the other hand, is basically a simple diet Gala under Roman influence over time has become very sophisticated.

Historian Jean Robert Pit in his book "French cuisine" at ukazje Gale, French ancestry, for which, according to him, the good food was an integral part of social life, and there lie the roots of French culinary heritage.The Gauls are your idea of ​​freedom stood at the table, and in many rural compulsory celebrations razvijalijali their hospitable customs, table manners, equating it with all their national pride. Such are the legacy of the French left.

Quality of its wines in France today leads the world. The development of viticulture is transmitted as tradition, from generation to generation since the Middle Ages. Great influence in the area had the clergy and monastic orders, thanks to whose work on the church property at the time held the Grape medieval wars.

During this period, French cuisine is slightly different from that of other European cuisines. Cook the dishes of vegetables, stale bread is eaten as a supplement to the basic gruel broth in which they are, in special circumstances, adding bits of bacon. Feasts were served a variety of cheeses, meats from a peacock and even a swan. Those familiar with medieval French cuisine is described as a combination of diversity and as a blend of sweet and salty contrast, bitter and mild, lean and spicy.

With the advent of the Renaissance, the discovery of a new continent, in Europe, adding new foods: beans, potatoes, corn, which in the 16th especially the 17th life changes completely evropskiih habits, and also the French cuisine. Also turkey will almost completely replace meat in French peacock table. At the same time establishing new customs and habits at table: use a fork, and the house was gradually set aside a separate dining area that will get its final form and Amen in the 19th century.

Introduces concepts: gourmets camps whose main idea was supposedly to describe the enjoyment of good food and friendly socializing at the table. And if it seemed to gourmets as a pretext for various vices, the church has proved quite understand this "sin", and he survived a very strict outlook reformist thought that dominated Europe during the 16th century.

French cuisine has experienced its biggest boom due to the political setting of the absolutist monarchy reached its peak during the reign of Louis XIV in the 17th century. At that time the kitchen has become a mirror of the social pyramid arrangement with the king as "the supreme VOĆKA". Sumptuous meals, part skilled cooks, chefs have become a big asset to the ruler. Louis XIV introduced the absolutist court rules, the so-called French style parking: we knew exactly who sits where at the table, and all meals are served at the same time. The King is by far the most to the French gastronomy has become a matter of paramount national importance. Gathering and shared a meal with a mandatory rule of conversation at the table, have become a significant event days. Except as people were eating at the table agreed.

And long after Revolution of 1789. year, the monarchy has had a leading role in the history of French gastronomy because of the diet failed to create a means to exercise power demonstration or political influence. Another was Francis I, in 1520, the incredible feast in the middle of the battlefield, impressed the English king Henry VIII, with whom he entered into an alliance against the Holy Roman Emperor Charles V. And Napoleon later, whenever needed, food courting politicians, and on one occasion due to the favorable outcome of negotiations, Taljeran politician, royal cooks praised him: "Gentlemen, congratulations!'ve Just saved France!"

Only a few years before the great revolutions, the French chef Bowie in Paris opens first restaurant called "broth", where guests can sit at the small tables covered with tablecloths. At the time of the Revolution, povedeni his example, many chefs from noble house, staying out of work in the water entering the private catering. In this way, the secret court cuisine has become nationally well.



BOOKS about cooking
Simultaneously with the discovery and development of the Gutenberg printing techniques, developed a special way of writing devoted to cooking. Cooking books are printed in increasing numbers, although only in the 19th Ages will receive its present appearance.

Under the watchful eye of King Louis XIV La Chef Warren published "The French Chef" and at a whopping 100 000 copies. Masialo it follows that their recipes so true French cuisine closer to the middle class and foreign courts.






French cuisine
Soufflé CHEESE


70 g butter
70 g flour
2 dl milk
100 g Emmental cheese
50 g Parmesan

salt
white pepper
4 egg yolks
4 egg whites



In a saucepan put butter, heat and add the flour. Roasted flour should remain white. Flour slowly pour milk not ugrudva. Add 100 g narndanog Emmental and Parmesan. Joss all the little salt and pepper white pepper, and stir. Remove from heat. So add C yolks one at a time. When the mass of cold, snow Beat egg whites of four. I mix it all together. Grease the mold with butter, pour transfer weight into it, sprinkle with the grated Parmesan cheese. I bake in the oven for a previously warmed to 200 degrees, 40 min.
ROZBIF


piece of meat from beef shoulder
pepper and salt
oil

With a piece of meat off the top, fatty part of the skin, but not completely. So that the goats can wrap the entire piece of roast beef. When it curled in fat piece of rope tied up. Poslolite, pepper and drizzle with oil.Allow to cool to stand two to three days. Burn the file as a.


ČURKO stuffed with chestnut


1 turkey
40 chestnuts
600 grams of ham svinskog
200 g ground hall
2 glasses of cognac

salt
Pepper
najkvirc
bacon



Buy a young, well-fed turkey, well-drained. Peel the chestnuts ready, put it in cold water. Cook. As soon as the water boils, peel and scum, so it stays white chestnut. In other water chestnuts cook 15 minutes. While the maroon bar mill grind the meat, pork, twice. Add 200 g of cleaned and minced hall. All good mix, and pour two glasses of cognac. Season with salt and pepper. Add najkvirc. Gently mix with cooked chestnuts, chestnut try to not fall apart. Fill this stuffing a turkey. Wrap a turkey bacon, binding string, and replace the baking sheet. Put into a baking pan or grill slats so that when cooking turkey is not on the pan. That saved a turkey roast for two hours.






SOUP A LA REINA


1 chicken
various green
70 g of butter
70 g flour
50 g of small button mushrooms

1/2 liter of water
juice of 1 lemon
2 egg yolks
1 dl sour cream
pepper and salt



Chicken should be well nourished, oily. It's good to wash, put in a pot with cold water and cook. When the soup boils, remove the foam that appears on the surface. Then add the green as miscellaneous for each soup, and simmer until the meat is tender. Cooked chicken out of the soup, and remove her from the breast white meat. Put in one court, pour broth and let stand until use. Take off the rest of the meat from the bones and grind twice the meat machine. In a saucepan place the butter and flour roux and prpržite, and pour the soup. When the soup boils, drop-ground chicken meat, then puree through a SiO vegetables and cooked in soup and return it to the pot. Season to taste. Take 50 grams of mushrooms, olkuštite them and wash in the water into which you put a little lemon juice. Washed mushrooms from the water and drain them with drščicama cut into cubes. Pour into a saucepan 1/2 L of water and lemon juice, and mushrooms and barytes lowered them 10 minutes in the water. When mushrooms are boiled drain them and now finish the soup. In a bowl in which to serve the soup place two egg yolks, 1 dl sour cream, and descend mushrooms, white meat cut into small cubes. Pour the soup and serve.

SUPA ŽILIJEN


100 g peas
2 carrots
100 g green beans
100 g cabbage
1 celery root

1 large leek
4 flower cauliflower
strong broth
pepper and salt



Beef soup with previously remove all the fat that is on the surface nahvatala. Prepared vegetables each store separately. Dry beans, carrots, celery, cabbage and cut into strips. Carrot fry in oil. Obara dry beans in salt water, but the water put a little baking soda. Do the same with peas. Soda is poured to maintain its green nice color. When the peas, beans, cabbage, leeks and celery knocked down, and pour the fried carrot is the strained beef broth and bring down karfijola flowers that have been separated obarili. And then you serve the soup.


SOUP of the tops of asparagus


200 g asparagus
80 g of butter
80 g flour
2 liters of good beef soup

2 egg yolks
1 dl cream
pepper and salt



Take 200 g asparagus. They just cut the tops and Obara them in salted water. In a saucepan put butter 80 g and 80 g of flour, and fry the roux, and pour two quarts of beef soup. Make sure that you do not make lumps. If it does have a drain through a strainer for the soup. When the soup boils, put in a bowl two yolk, cream, season, and drizzle lightly with soup. Now add the boiled and filtered water from the tips of asparagus.


Chicken soup with peas and croutons


1 larger saws
100 g peas
croutons
pepper and salt



Cook the soup for more chicken. The soup is done when the flesh is soft. Season with salt. When the soup is cooked drain. Remove the chicken from the chicken, and leave to the side, and use the rest of the meat for another dish. In a saucepan put water, and when it boils, add 100 g of peas, and immediately add a little baking soda to remain green peas. Cut chicken into cubes. Pour the soup into a bowl, add boiled peas and chicken. Season to taste. And finally add the croutons oji are made in the following way: Peel the bark of white bread, cut it into long sticks and fry them in butter to be bright colors and very crisp. Croutons are put into the soup just before the presentation of soup on the table.


Crab soup of

(For 10 people)



40 river crabs
olive oil
onion
2 links green

peršunovog bunch of leaves
1/4 liter of white wine
125 g of butter
tablespoon flour
tablespoon rum
pepper and salt



Take crabs but make sure all the crabs are still alive. Crabs wash in several waters, and a stiff brush to scrub them to remove all the shells. From crabs pull high feather, and it will pull out and hose. Ušerpu Put olive oil, add finely sliced ​​onion, sliced ​​into rings and green. Add the chopped parsley. All good fry and pour 2 quarts of water and 1/4 liter of white wine. Soup with salt at will, and when it boils down crabs. Cook for 20 minutes. Then, remove the shrimp from the soup, and the lower the temperature at which the soup cooks at least. Clean cooked crab tails and tentacles, and they take out the meat. Istucajte in a mortar (or izmiksirajte in the food processor) 8 carcasses of crabs. Beat butter in a bowl, then add the shrimp paste that weight gain red. In this mass add a tablespoon of flour to make a roux, on the stove. Pour the broth in which the crabs Barili. Now strain the soup through a strainer and return it to the pot. Let the soup boil, add a tablespoon of rum, add slashed tentacles and shrimp tails. Pour the soup into a bowl and serve.

Aspic


3-4 veal leg
125 g pork kožurice
1 veal knuckle
slack of two chickens
various green
2 onions
1 bay leaf

10 peppercorns
2 egg shells
juice of 1 lemon
4 egg whites
glass of Madeira
salt



Aspic is prepared the day before. It must be stored in a new enamel Court or any of the dishes rostfry, otherwise aspic will have niakakvu color. In a pot size of 6-7 l, put all the prepared meat, pour all with 4 liters of water. So when the water boils, remove the foam and immediately add 1 ml of cold water. So, repeat 2-3 times until foam has become completely white. Now add, so green, onion, bay leaf, pepper, and egg shells (which are put to APIK remained bright). When the soup boils, reduce heat and simmer for at least 5 hours so. During that time should uvri soup for 1/3 of the total. Soup at the end off the heat. Leave that are settled and then strain it through a thick soup strainer. Leave it overnight. In the morning all the fat that has collected on top of the pot off. Uced in aspic juice of one lemon, break the egg white, put on low heat and miksirajte gently until it begins to boil. Remove from heat aspic until the egg white is just clear. Take a tea towel, wet it and drain well. Aspic must be strained through the cloth, and so that the liquid is poured into a cloth and left to slowly go into a plant pot. If he is a good aspic bright. when you're on the way procedili aspic add to it a glass of Madeira, and then you can use it for making a variety of dishes.


FILE A La STRASBOURG


beef filet (steak)
Goose Liver
aspic
salt and pepper
season to taste



Beef fillet cleaned of fat and veins. Good wash, pat dry with a kitchen towel and rub it well with spices, banks odtoji half hour. Roast beef fillet so the inside stays pink. Roasted fillet cool and cut into fine thin slices. Each cut on a piece of fried fillet put goose liver lobe. Each lobe overflow sapikom. So when the aspic thighs. Cut each piece to be the same size. Now uymite bowl and arrange piece by piece clamped fillet with aspic, so it seems that the file in its entirety and not sectioned. Allow to re-tighten a bit. And then it all pour half clamped aspic, because only then will both file glazed. Tighten the remaining aspic cut into small cubes and decorate it around the whole fillet.


SNAILS


2 kg of snails
Coarse salt
vinegar
1.5 liters of white wine
2 liters of water
peppercorns
2 onions

3 cloves of garlic
250 g of butter
1/2 cords peršunovog list
salt
butter
breadcrumbs
glasses of white wine



Snails are najboli cooking from mid-October to mid-March. Put the snails in a vessel full of water. Good wash and scrub brush to remove even the slightest shred of their home countries. Repeat two to three times each. Snails drain well, and if they are closed, open them his knife. Now put snails in a court, and salt them well. At two pounds of salt to put two hands and one cup of vinegar. Spoon to mix well with slugs penetrate and leave to stand for two hours. Stir a few times to make the contents of containers with vinegar and more penetrated the snail to come out and the more mucus. For this amount of snails in a large pot with 6 liters of water put a tablespoon of ash, lower snails. When the foam off the boil and cook for ten minutes. They take out the cooked and hot and put in cold water. Get the liter and a half of white wine, two liters of water salt, peppercorns, onion and a clove of garlic. At lower snails. Cook over low heat for two and a half hours.During this time, the snails should be boiled. Drain through a sieve, and large (štikaćom) needle removing snails from home. Holiday come back into the water and wash. Snails scissors cut black parts, so that left only the horns and white parts. In a bowl put 250g butter, chopped onion, two cloves of chopped garlic and chopped parsley. Well seasoned and stir all obiberiti and stirred again. Put in empty snail shells just a little filling, then snail meat, and butter, and press the stuffing right thumb. So stuffed snails in a cool, to settle.When snails need them, serve them in this way. The porcelain bowl Order stuffed snails, snails in each place a little butter, drink bread crumbs, and pour a glass of white wine. Place the bowl in the oven and bake for ten minutes at 200 degrees. I hot them out on the table.



RUMPSTEAK PROVANSANSKI WAY


1 steak
salt and pepper
oil

100 g of butter
finely chopped parsley
1/2 cloves of garlic



Rump steak should stand on ice for at least three days. Then cut it into pieces 2-3 fingers thick. Izlupajte meat well. Season with salt and pepper and drizzle with oil. Bake on the grill or grill. During baking take butter, add a little salt, finely chopped parsley and half the crushed garlic cloves. Roast beef place on heated porcelain plate for serving. Pour the cooked steak on the prepared coating of butter and serve it with young potatoes.


VEAL frikando


1.5 kg leg of veal
1 dl oil
1 carrot
2 dl wine

1 ml of water
1 dl sour cream
Juice of one lemon



Meat pour boiling water and let stand. Posel a while, remove the meat, wipe with a kitchen towel and salted.In a saucepan put decilitre of oil, so when it warms up well down the meat. Add the sliced ​​carrots. Meat and fry in oil during frying overrun by a mixture of wine and water, which you have prepared. Be careful not to burn your flesh. When the meat is tender, remove it. Pick up excess fat with him a paper napkin. carrot puree and return to saucepan. Add in one deciliter of sour cream and lemon juice. Cut the meat into pieces, arrange on this, but make it look like the whole piece. Around the place boiled vegetables topped with butter. A serve sauce separately.


Duck with Oranges


1 duck
75 g fat
2 onions
2 carrots
1 dl of white wine
2 oz soup

3 oranges
1 slice of butter
spoon flour
juice of one orange
salt
pepper



Take a fat, young duck. Wash it, delete, cut her throat, but save the whole skin. Duck with salt. In a deep pan put lard. When the fat is warm add the two heads of finely chopped onions, carrots cut into slices. The fried onions and fry duck down until it is golden brown. Then pour the wine and broth. When it boils, cover with baking paper, which should be good butter. Serpa close the lid and place in the oven. Roast duck for two hours. Peel one orange and the white part of the peel Scrape. So that there is only the yellow rind.Yellow rind cut into thin pieces with a knife. Pour water into the pan, and when the water boils, lower the peel of an orange and leave to cook for 10 minutes. Peel and strain it put on a napkin to dry. Peel two oranges, cut them into quarters, which you can steal baking. When the roast duck remove. Vegetable puree and pick up excess fat. The pot in which the duck baked fry a piece of butter, a tablespoon of flour. Leave it to golden brown. Then pour sauce of crushed green. When the sauce boils, add the juice of one orange and orange cubes. Cut the duck, and line up the round oval. Order around the meat slices of orange. A serve sauce separately in a bowl.



CREAM RAMVERZE


6 tablespoons sugar
3 eggs
1/2 liter of milk
1/2 vanilla bars
stewed apricots



The volume of 1 liter pot, put three tablespoons of sugar. Put on low heat and karamelizujte sugar. Once the sugar has melted turn the pot to cover the entire caramel pan (bottom and walls), and leave to cool. Boil the milk with the vanilla slice. A three egg yolks and three tablespoons of sugar and creamy whip. Since whites make scrambled half of snow, and then assemble them with all the yolks and mix well. At this mass slowly pour the milk boil, stir well making sure that the egg does not clot. Now pour the whole mass into the pan with the caramel and put it in the oven and into a large pot in which the value of water. Bake for half an hour. Leave in the same pan to cool on ice. Then pour transfer to the glass plate. Approximately half of the apricot cream Order of the compote. Cold cream and set out to serve.







PES A La MELBA


6 egg yolks
6 tablespoons sugar
3/4 liter of milk
pomegranate vanilla
1 dl cream

Raspberry (or wild strawberries, peaches ...)
maraschino
2 tablespoons icing sugar
boiled and peeled almonds



Make vanilla ice cream. It is a mass of yellow cream that is made as follows: Beat 6 egg yolks and sugar, and creamy. Cook the milk with the vanilla rod, and pour the boiling milk gradually to the whipped yolks.Return to the oven and gently miksirajte cream until it boils. Remove from heat and mešejte until it boils.At least add one dl whipping cream and stir. Should be in the freezer until hardened. While the ice cream tightens make a fruit puree. He can do this by mash fruit and add 2 tablespoons of icing sugar if the strawberries or raspberries. Since peaches are right by the ukuva thick syrup of sugar, 10 peel peaches, cut in half, remove seeds. Bomb placed in the syrup and poured over a glass of maraschino. Smrynuti cream before serving put the glasses through his peach puree and whipped cream at the end. Decorate boiled, peeled and sliced ​​almonds.


Ratatouille



Enjoy the French specialty vegetables, peppers, eggplant and zucchini. Meat lovers can enrich the dish with shredded pork.

Ingredients:

4 tomatoes
1 yellow pepper
1 red pepper
1 small eggplant
2 small zucchini
2 medium onion
2 cloves of garlic
3 tablespoons olive oil
pepper
1-2 tablespoons chopped herbs (thyme, rosemary, oregano, basil, parsley)

Instructions for preparation:

Peel the tomatoes, remove seeds and cut into large dice. Other vegetables cut into strips or rings. Chop the onion and garlic and saute in hot oil. Add the peppers and eggplant, cook for 10 minutes, stirring constantly. Add the tomatoes and zucchini and cook for another 10 minutes without a lid that does not eat too seldom. Season with salt and pepper and stir in the chopped herbs. Allow to cook for another 15 minutes.


Dijon steak



Pork chops and cream of French mustard sauce are a great combination for students who tightens around us, and sip some red wine, a lunch complete some of the accompanying dessert

Preparation time: 15 minutes

Calories: 201
Fat: 9 g
Carbohydrates: 2.7 g
Protein: 23.5 g
Cholesterol: 68 mg
Sodium: 567 mg

Ingredients:

100 g pork
1/2 teaspoon salt
1/2 teaspoon oil
1/3 cup chicken broth
1 1/2 tablespoons Dijon mustard (if not, then at least one similar)
1/3 cup milk

Instructions for preparation:

First Trim fat from pork chops. Nasolite and pepper.

Second Warm over medium heat oil, add the steaks and cook for 3 to 4 minutes each side or until a nice, brown color. Remove from heat and cover with aluminum foil.

3rd In the pan in which you fried steaks add soup mix.

4th In a bowl, mix the mustard and milk, and then add it to the pan.

4th Reduce heat and let simmer 7 minutes or until the sauce thickens slightly.
Pour the sauce obtained by fried steaks.



The famous French Madeleine cake, and Madeleine French name can be translated as Magdalena.

This cake is always associated with the French city Komersijem (Commercy), whose bakery long ago paid a very large sum of money to get the recipe for this treat. For preparing, packing them in boxes and ovals sold as a specialty of the area. The nuns in eighteenth-century France often serving their own and their schools making and selling this particular cake. Even the city itself KOMERS at one time in its history had a monastery dedicated to St. Mary Magdalene.

Many historians believe that it was the nuns were the ones who sold the recipe to bakers, and this at a time when all the monasteries and cathedrals in France were prohibited during the French Revolution in 1789.year. However, according to other stories or legends, in the eighteenth century in the French town Komers, in the region of Lorraine (Lorraine), a girl named Madeleine has made these cookies for the Polish king Stanislas Leščinskog, who was in exile just in that region. From that moment came the fashion of making Madeleine cookies. They have become very popular in Versailles, and loved them, Mary, later the wife of King Louis XV.

Marcel Proust is this cake made famous and well known in his autobiographical novel, translated as "Memories of past days." This novel remained unfinished - the death of the author, but his brothers published a book 1923rd year.

For the preparation of Madeleine need: butter, sugar, eggs, flour and spoon rose water. Whisk the butter and sugar, add eggs so. The mixture gradually add flour and rose water. Then put the dough in the bowl and let it rest for about an hour. For this cake needed special Madeleine molds involved, but if you do not have these, use any similar. Thinly coat the molds and put a bit of each test. Mold put the pan in the preheated oven and bake for about 15 minutes, taking care that it does not darken. When baked, Madeleine should be removed from the mold and, while still hot, sprinkle them with powdered sugar. Only then should be left to cool completely.


Bourride

Ingredients:
400 g for various fish stew
500 g white fish variety
1 onion
4 cloves of garlic
3 ripe tomatoes
2 potatoes
1 hot pepper
1 bag of saffron
Bay leaf, parsley and fennel seeds
4 slices of homemade bread
dry white wine
olive oil
Aioli sauce (with garlic mayonnaise, for serving)


Description:
Clean and wash the fish. For fish stew then cut them into pieces, and leave the entire remaining fish.
Slice the onion into slices and Cook the chopped him to 3-4 tablespoons oil, garlic, parsley, fennel seeds and a couple of bay leaves.
Add the diced tomatoes, and after 10 minutes, add the fish and cut into pieces, salt, pepper and hot pepper.Stir after 15 minutes and cover with warm water to which you primiješali cup of wine.
After 10 minutes, remove the dish from the heat and ispasirajte mixer. Return the mixture to the cooking pan, bring to a boil, then add the saffron.
Cover and let it cook slowly, occasionally pouring warm water. After about 20 minutes, add the peeled potatoes.
Fifteen minutes before you end up with boiling, add the fish and you've left the whole. When it is cooked, carefully remove the fish from the bowl and place the porous spoon to a serving plate along with potatoes.
In separate bowl you put a slice of toasted bread, which you smeared aioli sauce and pour over it a good hot soup.

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