French CookingThe Art of Simple French Cookery
It really is worth the effort to spend the little extra money, time and trouble in buying and cooking just the required amount of top-quality food, instead of playing around with an unnecessary amount of the second-best. It should be borne in mind that the presentation of a carefully prepared dish is of considerable importance. For example, it can make a great deal of difference as to how my Indo-Chinese Curry* dish is arranged and set on the table. It can easily be made to look both attractive and appetizing. Lack of interest or imagination will result in the opposite, distressing, effect.
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French Cooking Secrets Cuisine Recipes... |
In a few of these recipes, I state that the sauce should be reduced, or cooked gently, until it thickens. Careful and closely watched reduction and blending of a sauce can make all the difference to a dish which, in itself, may have required exacting measurements and preparation. So, surely, as far as sauces are concerned, it is worth both time and trouble to stay in the kitchen and to cook the sauces cautiously without having to go off to attend to other household matters.
That little extra patience in the kitchen will also be rewarded if you wish to please your guests by preparing your own Sauce Tomate,* Sauce Mayonnaise,* Sauce Hollandaise* (according to the easy recipes given here) instead of buying tasteless, commercial "concentrated" substitutes.
Whenever possible, use dry white wine, wine vinegar, and fresh, unsweetened cream in cooking. And when I mention butter, I mean pure butter, and not a substitute. Brillat-Savarin, the celebrated author of The Physiology of Taste, claimed that one of the basic principles of cooking was the use, in the kitchen, of the finest quality table butter.
The use of herbs and seasoning is also of great importance in both simple and classic French cooking. Here I have deliberately avoided naming, or advising the use of bottled flavoring products for these recipes. Instead, I give the different proportions for various herbs to be employed in their preparation. The judicious use of herbs and seasoning can, and does, make such a difference to soups and stews.
From: The Art of Simple French Cookery
by: ALEXANDER WATT
| French Cookery Cuisine |
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| Information about French Cooking SOUPE A L'OIGNON GRATINEE (onion soup au gratin) Serves 3 to 4 
Soften the onions gently in the butter: they must not color. Pour in the consommé or the bouillon and season with salt and pepper. Cover and simmer for 20 minutes. Remove and pour into an earthenware pot, or an ovenproof casserole. Add the port beaten with the yolk of the egg. Stir well. Place the pieces of toasted bread on the surface of the soup. Sprinkle with the cheese and place in the oven till nicely browned. Serve very hot straight from the pot or the casserole. From: The Art of Simple French Cookery by: ALEXANDER WATT French Cooking Cuisine Recipes  |
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