Classic French Cooking

Recipes for Mastering the French Kitchen (Spruce, 2004)




www.amazon.co.uk/Classic-French-Cooking-Recipes-Mastering/dp/1840727241/ref=sr_1_7?ie=UTF8&s=books&qid=1241612298&sr=1-7


Classic French Cooking is a product of a lifetime of learning. This book brings together the core recipes that are the building blocks for all French cooking. It guarantees the reader an easy entree into the world of regional French cooking and many hours of enjoyable creativity in the kitchen.

SAMPLE RECIPE:

Potage germiny

Chilled sorrel soup

Gather your own sorrel from the wild if you can’t find it anywhere else - the pointed, heart-shaped dark green leaves are unmistakeable. Otherwise, watercress and a squeeze of lemon will fool all but the keenest palate.
Serves 4, daintily

2 generous handfuls sorrel leaves, rinsed and shredded
25g/1oz butter
25g/1oz flour
900ml/1 1/2 pints strong chicken stock
125ml/1/4 pint soured cream
Salt and pepper

To finish
a little more soured cream
a few sorrel leaves, shredded
Croutons fried in butter or garlic bread

Drop the sorrel in a pan with a pinch of salt and the butter, lid tightly and shake over the heat for 2-3 minutes, until the leaves collapse. Drop the contents of the pan in the liquidiser with the chicken stock and the flour, and process till smooth - or finely chop the sorrel, blend with the flour and add the stock. Tip everything back into the pan and bring to the boil, whisking till it thickens a little and no longer tastes of raw flour. Whisk in the cream. Remove from the heat and leave to cool. Serve chilled, topped with a dollop of cream and a curl of shredded sorrel. For a contrast of texture, hand freshly-fried of croutons separately for people to add their own.

For more recipes and stories order Classic French Cookery:

www.amazon.co.uk/Classic-French-Cooking-Recipes-Mastering/dp/1840727241/ref=sr_1_7?ie=UTF8&s=books&qid=1241612298&sr=1-7