The herald-advance. (Milbank, S.D.) 1890-1922, 1914-07-03
RECIPES FROM FRANCE
POPULAR DISHES IN THE LAND
OF GOOD COOKING.
"Pot-au-Feu," National Soup, Delicious
When Properly Made-Eggs With
Observation-Disclosures 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 a delicious,
nourishing soup, and a large pot OF II
can be utilized for several days. II
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, a bay e a
and one lump Of sugar. Put b beer
into the pot and cover it with as many
quarts Of water as there are pounds OF
beef, add a little salt and let 1t DOH
up, her skim carefully and add a lit
tie cold water. Let 1t boil again, skim
and then add the vegetables. cover
with the lid. allowing a little air 70
get in, and let cook over a good nre
constantly at boiling point for several
hours. When cooked, remove the
meat and vegetables, skim the liquor
and serve in a tureen with slices OF
bread. The vegetables may be served
separately. and the meat which mas
been cooked in the pot may be used
In many ways; stewed, cooked au
gratin, is especially delicious served
with a thick tomato sauce.
Eggs With Cheese.-This is a sim
pie and delicious luncheon dish. Break
as many fresh eggs as there are per
sons to be served, in a china baking
dish; cover over with thick, fresl
cream, season with salt and pepper
and sprinkle over with a thick coat
ing of grated Parmesan cheese. CooF
for five minutes in a hot oven. The
cheese must be very hot and brown
and the eggs we'll set.
Both of these recipes are in use il
almost every French kitchen, and 20,
will find them well worth adding tt
your recipe book. The pOt-au-fel
should, of course, be cooked on a Goa
range or in n fireless cooker, as sever
hour Of boiling ver a gas range woult
add considerably to the cost of tn
soup. The egg and cheese dish take
only a few minutes to make, and !
simplicity itself. The French serv'
this, and, indeed, the majority Of thei
egg dishes. individually-one egg 0
two to a person cooked in ramequin
or fiat china egg dishes.
Bouillabaise.-For this dish tax
four and a half pounds Of fish-an.
large fish such as founder or mullet-
and a small lobster. Cut the fish int
pieces three or four inches square. pu
them into a large saucepan with
pound Of sliced onion, two cloves, tw
bay leaves, a small bunch of parsle,
two small pieces of garlic. two sha
lots, and two carrots, four large table
s%poonfuls of olive oil. and pepper
corns one small chilli. and W quart
OF water. Cover and let coo for =
minutes. When cooked, pass the liquo
through a colander and stir in a tel
spoonful Of powdered saffron. Plac
some slices Of slightly toasted brea
In a deep platter or tureen. spread ifs
on them, pour the liquor owe an
serve.
Cream Meringue.-Whip up som
whites Of eggs with powdered sugar
allowing n pound of sugar to twelv
whites of eggs. When a thick paste !
formed, spread some sheets OF whit
paper upon q making tray. and put
tablespoonful of paste on the paper a
intervals Of two inches. Lightly dredg
with powdered sugar and cook in
slow oven. When the meringues ar
cooked, remove them carefully fror
the paper and lightly crush In the eel
tiers with a spoon. Before serving fl
the cauters with whipped cream.