The Washington times., 1895-04-21
POT-HU-FEU.

~ t1O L AOB
(By Mrs VIII II. Low, a French women and
an artist IN the fine art OF practical French
cooking. Copyright, 1895, by Mrs. VIII
II. Low
My object in writing these recipes, Is to
give an idea OF cooking as it is lone il. a
wel-to-do French family, which, however,
hasno chef, bat good woman cook or Gully
mai d OF all work.
The difference betweent thetable Df work
ingman and that OF famille bourgeois ices
not exist so muchin the quality OF the food, or
the way iscooked, as in the different cuts OF
meat which they respectively use let Us
say. .forinstance. .thatthe family ofmears will
have q tenderioin steak for breakfast,
bought at good butcher shop, where the
quality Of the meat is not to he questioned
The family OF the worEingman VIII be aerved
from the same animal, but froma a less choice
portion. Nevertheless the preparation 0fLhe
steak viii DC the same. and the wife Of the
workingman will cook her piece OF roInd 4 8
O. reftlllv asthe cookof the bourgeois What
is true OF beef applies to all the table provi-
SONS French people canmuch better do with
out chicken than have it OF inferior quality.
In this they show good sense.
About the kitchen there is little to say
except that it must contain the necessary
articles, without which success in cooking
becomes doubtful 1t is needless to remark
that above all, cleanliness should reign there
French people believe in fresh air for heir
pOtsand pans. instead OF shutting themup in
closets as is done here; they are either hung
on the walls or kept on shelves, partly tn
a IA a n al n Df a
Eitchen, and when kept scTupulously bright
and clean, as they should anyway, they give
a pretty, cheerful, comfortable look to ihe
room.
A THREE-DAYS' SOUP.
My first recipe viii be for that national
French dish, Pot-au-feu, called also bouil-
lon or consomme. It is good, nounshing
and economical. For a family Of three
persons the following proportions will give
soup for three days. 1t is important 10
have a thick iron pot, timed inside, with
q tight-fitting cover; this pot should not
be used for anything else. Select piece
OF meat which will not cook dry. Lean
plate is very good; the meat is tender and
juicy and makes good bouIIlon, especially
if you add to il a piece of the lower
round and juicy bone-not marrow bone
which gives only fat and no flavor For
soup the meat used should always be
freshly killed, as the question OF tender
ness has nothing to do with boiled beef,
which becomes tender anyway when cooked
long enough. ard which, when fresh, has
much more flavor and juice.
RECIPE FOR POT-AU-FEU.
Two pounds beef, plate.
One pound beef, lower round.
One juicy beef bone.
-Four leeks, good size.
Two carrots, medium size.
Two tuuips, medium size.
A little celery and parsley
One onion.
Five cloves.
A small teaspoon Partisan essence.
A small handful OF salt.
The carrots should be scraped and cut
III two or four pieces, according to their
size; the same with the turnips. The
leeks are cut in two and a small bundle
IL made OF the white part; the green is
tied with the parsley and celery. All the
vegetables should be carefully washed
especially leel.s, which always have sand
| Inside the leaves. The cloves are set in
the onion. The pot should be large
| enough TO contain besides the meat the
water, the vegetables and have room left
for it to boil without bubbling over.
Put the meat in the pot with one quart
first should not be too hot, as the soup must
simmer slowly, not boil away in steam.
| The skimming is very important; if neg
| lected the skim sinks to the bottom 1t
| should be carefully removed as il rises TO
| the surface before the boiling begins. In
| that manner only viii TIE bouillon be
| clear and bright instead of thick and
muddy. When boiling begins add salt mo
| pepper) and all the vegetables. Let the
soup resume its boiling; set on the back
| CT the stove well covered, and allow it to
simmer for six hours at least Five min
utes before serving put in the essence
! (this essence colors the bouiIlonl, cover
| the bottom of the tureen with we'll Drowned
/ bread cut as Dig as dice: three or four
! pieces for each person. Strain one-third
OF the boiling bouillon over the bread and
serve with the carrots, tulnips, and the
white part OF the leeks (untiedl on a sep
arate dish. The meat is served hot from
/ the pot after The soup and can be eaten
| with mustard, pickles, etc.
The rest OF the bouillon should be strained
| in 4 china or earthen dish, and when cold
put in cool place TO keep for future nse
| 1t can be served clear the next day. cold
or warm, in cups or vermicelli. Italian
4 paste, rice, macaroni, etc, can be cooked
in ii.
A hash can be made of the meal left
over 1t can also be warmed in a tomato
sauce, or served in different ways for
which / viii give recipes at another
time.