Lincoln County leader. [volume] (Toledo, Lincoln County, Or.) 1893-1987, 1914-09-11
RECIPES FROM FRANCE
POPULAR DISHES IN THE LANE
OF GOOD COOKING. p
"Pot-au-Feu," National Soup, Delicious
When Properly Made-Eggs With
Cheese-BouilIaba Resem-
bles American Chowder.

Pot-Au-Feu.-This may be called the
national French soup. 1t is frequently
found on American menus, but seldom
cooked correctly. 1t is delicious,
nourishing soup, and large pot of 1t
can be utilized for several days. 1t
should be made in a covered earthen-
ware pot.
Take three pounds of round Of beef
a large marrow bone, six carrots, two
or three turnips, two leeks, a bunch
Of parsley, several cloves. bay leaf
and one lump Of sugar. Put the beef
into the pot and cover it with as many
quarts of water as there are pounds of
beef, add little salt and let 1t boil
up, then skim carefully and add lit
tie cold water. Let 1t boil again, skim
and then add the vegetables. Cover
with the lid, allowing a little air to
get in, and let cook over a good fire
constantly at boiling point for several
hours. When cooked. remove the
and serve In a tureen with slices OF
bread. The vegetables may be served
separately, and the meat which has
been cooked in the pot may be used
In many ways; stewed, cooked au
gratin, is especially delicious served
with thick tomato sauce.
Eggs With Cheese.-This is sim
pie and delicious luncheon dish. Break
as many fresh eggs as there are per-
sons to be served, in china baking
dish; cover over with thick, fresh
cream, season with salt and pepper.
and sprinkle over with a thick coat
ing of grated Parmesan cheese. Cook
for five minutes in hot oven. The
cheese must be very hot and brown
and the eggs well set.
Both of these recipes are In use in
almost every French kitchen, and you
will find them well worth adding to
your recipe book. The pot.au-feu
should, of course, be cooked on a coal
range or in freless cooker, as seven
hour of boiling over a gas range would
add considerably to the cost Of the
soup. The egg and cheese dish takes
only few minutes to make, and is
simplicity itself. The French serve
this, and, indeed, the majority of their
egg dishes, indiyidually-one egg or
two to person cooked in ramequins
or fiat china egg dishes.
Bouillabaise.-For this dish take
four and a half pounds OF fish-any
large fish such as founder or mullet-
and small lobster. Cut the fish into
pieces three or four inches square, put
them into a large saucepan with a
pound of sliced onion, two cloves, two
bay leaves, a small bunch of parsley
two small pieces Of garlic two shall
lots, and two carrots, four large table
spoonfuls of olive oil, and pepper
corns, one small chill, and two quarts
OF water. Cover and let cook for 25
minutes. When cooked, pass the liquor
through colander and stir In a tea
spoonful Of powdered saffron. Place
some slices Of slightly toasted bread
in deep platter or tureen, spread fish
on them, pour the liquor over and
, serve.
Cream Meringue.-Whlp up some
whites OF eggs with powdered sugar
allowing one pound OF sugar to twelve
7 whites OF eggs. When thick paste IL
I formed, spread some sheets OF white
paper upon a making tray. and put @
tablespoonful Of paste on the paper a
, intervals OF two inches. Lightly dredgC
with powdered sugar and cook in {
slow oven. When the meringues ar,
cooked, remove them carefully from
the paper and lightly crush in the cen
ters with a spoon. Before serving I'll
the centers with whipped cream.