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My mother was an excellent
She left us some
finally I put on Internet...
EGGPLANTS IN CASSEROLE
For 6 pers. 12 ptes eggplants 6 pods of garlic 300 grs of lard savoury
food 2 bites of rosemary oil of olive pepper, salt. Itemize ails in
small brightness. Make whiten small bacon cubes 2 mn, them rinse and
drain them. Wash dry eggplants. To make incisions, to introduce or a
brightness of garlic is a bacon cube. Make heat some oil of olive, make
go back there eggplants, add ½ glass of water, the bites of
rosemary, cover. Cook eggplants until they are definitely confites.
EGGPLANTS PARMA JEANNE
Recipe Noémie. For pers 4. 1 kg of eggplants - coulis of tomato
or cool tomatoes - salt adds pepper to basil laurel Cayenne - Parmesan
- cream. Cut eggplants in edges without picking them. Run in salt. Spin
a bit. Blow up in oil without letting go yellow. In the bottom some
dish, little of coulis, cream, flavouring. put down eggplants, dredge
with Parmesan, so in succession. End a little olive's oil by the
tomato, of the basil.
EGGPLANT A THE TOMATO (BREAD)
1 kg eggplants 3 eggs - 2c simple percentage has late dinner of vinegar
30g of butter 10cl oil salt adds pepper For the melting of tomatoes:
750g of tomatoes, 2 onions, 1/2 carrot, 1 pod of garlic, parsley,
thyme, laurel, 25 g of butter, salt adds pepper. Cut 1 eggplant in
fines edges. Gild them in hot oil, drain some absorbing paper sur.
Preheat the oven à 210 °. Spread with butter 4 ramekins. In
a casserole boiled 2l of water and vinegar. Peel eggplants. Cut them in
4. Plunge 10mn into scalding water. Drain. Crush eggplants there
purée. Incorporate eggs, salt add pepper. Put the tranches of
eggplants employs on the walls of ramequins, divide the purée.
Install in a dish in oven containing some hot water, clean off and cook
25 mn. Rinse tomatoes, pick employ onion and 1/2 carrot, cut in pieces.
Put in a saucepan with the second peeled and sliced thinly onion, the
pod of garlic and the parsley, the thyme and the laurel. Salt add
pepper. Cook on gentle heat 25 mn. Pass to the shredder. Heat then add
the butter. Glaze the plates of melting of tomatoes. Turn out of the
tin a ramekin in the centre. Serve hot or cold.
STUFFED CABBAGES in snails
Recipe J. Robuchon – Pork caul to wash with a bit of lemon or
vinegar, to put a night in the fridge. For 4 persons, 12 leaves of
cabbage. To whiten the cabbage 3 mn to cool, to withdraw coasts, to
slice thinly a party, to hack scallions to put with 10 cl of vermouth
or white wine, to make reduce by half, add 20 g of butter, then the
cabbage in small strips then 32 snails in the cabbage salt adds pepper,
to make sweat. Preheat the oven in 180 °. Take small bowls by
wallpapering the bottom of caul, trim them with 4 triangles of cabbage.
Put the half of the sorrel income in the butter, then cabbages snails,
finish with the other half of sorrel. Fold leaves, then caul. Turn out
of the tin cabbages, put in dish, water with boullon of fowl (4
ladles), put in the oven 15 mn, go out then add 60 g of cream, delay in
the oven 5 mn. Take out decorate with the chervil.
ZUCCHINIS IN GRATIN
For 4 zucchinis - 4 tomatoes - 4 new onions - thyme - 4 eggs - 20 cl of
cream - 1 c. in soup of curry powder - 3 c. in soup of oil - 20 g of
butter - salt, pepper. Cut tomatoes in 0,5 cm washers dredge a little
salt and let spew out 30 mn. Oven in 180 °. Peel and slice thinly
onions in washers, make go them back without colouring ds 1 c. to soup
of oil, by moving them 5 mn. Wash and dry zucchinis, slice thinly them
on the bias in 0,5 cm washers. Display the well-blended of onions in a
dish on earth spread with butter. Add 2 c. to soup of oil in the frying
pan, put zucchinis to gild 6 - 7 mn. Salt add pepper at the end of
baking, then drain them. Mop tomatoes. Intercalate the washers of
zucchinis and tomatoes on the single coat, in the dish. Salt and add
pepper. Beat eggs with cream, curry powder, of salt and pepper. Add of
the thinned out the leaves thyme. Glaze the vegetables of this
preparation. Slip the dish in the oven 30 mn. To serve they can top up
of the thyme.
ZUCCHINIS IN GRATIN IN The GARLIC
For pers 4. 2 zucchinis, 2 pods of garlic, 2 eggs, 3 c. in soup of
thick cream, 1 pt glass of milk, thyme, butter, salt, pepper. Wash wipe
zucchinis cut them in fine washers. Beat eggs in a bowl with cream,
milk, thyme émiété, and the finely hacked garlic,
salt. Spread with butter the dish, dispose the washers of zucchinis by
making them overlap. Pour preparation in eggs, salt add pepper. Cook in
medium oven 180 °, 10 mn. Serve hot or cold.
ZUCCHINIS TWISTS IT
For pers 6. 8 eggs - 2 zucchinis - 1 onion - 3 cooked potatoes - 6
bites of parsley - 5 c. in soup of oil of olive - salt - pepper.
Preheat the oven 180 °. Rinse and dry zucchinis, cut in washers
without peeling them. Hack the onion. In a bowl crush potatoes in the
fork. Incorporate eggs, add the onion, the washers of zucchinis and the
carved parsley. Salt and add pepper. Pour oil into a mould in missed.
Put it in the oven 5mn until oils it frisonne. Pour preparation and
cook 35 mn. Turn out of the tin and let drain on a gate. Cut up the
omelette in squares and serve cold.
CREPETTES IN ZUCCHINIS
salt, pepper, For 6 persons - 6 zucchinis, 4 eggs, 1 c in soup of
flour, 2 pods garlic, ½ bunch of parsley, oils. Wash zucchinis,
rasp them, put them in a strainer and let them drain one hour, end up
drying them with some absorbing paper. Pick, hack the pods of garlic,
thin out the leaves, carve the parsley. Separate the whites of yellow,
blend these last in the rasped zucchinis, in the flour, in the parsley
and in the garlic, salt, add pepper. Beat whites in snow, incorporate
them delicately in preparation. Make heat the value of half a
cuillérée with soup of oil in the frying pan. Deposit
small heaps of preparation in the frying pan, let colour on the one
hand, turn them and let them gild, them deposit as one goes along on
some absorbing paper across. To suffer lukewarm or cold in drink.
CROQUET IN WALNUTS
Recipe stepmother. 40 walnuts, (almonds or hazelnuts) 3 eggs, 150 g of
flour, 150 g of sugar, a little Alsatian leaven.. Beat eggs with the
sugar, add the flour, leaven and the walnuts. Overturn on a plate. Cook
about 10 - 15 mn in oven in 200 °. Cut up in sticks, make grill 2
Plain round flat cake of vegetables
For 8 persons: 4 zucchinis, 3 carrots, 1 limp with corn of 200g, 1
onion, 2 eggs, 3c. in soup of oil, salt, pepper. Itemize vegetables in
julian, slice thinly the onion. Beat eggs in omelette, pour them on
vegetables, let marinade 10 mn by moving from time to time. To make
heat up lapoêle, to pour preparation to cook 5 mn on late means
on each side.
PLAIN ROUND FLAT CAKE OF POTATO TO THE COUNT
For 8 pers.1,200 kg of potatoes, 600 grs of county, 4 eggs, 400 grs of
flour, 5 pods of garlic, 1 bunch of parsley, 1 tomato, salt adds
pepper. Hit potatoes. Add eggs, flour, crushed garlic, hacked parsley,
county, salt, pepper. Blend. Make heat some oil and some butter,
dispose preparation, decorate.
Cook 1 potato in dress of fields per capita. Pass to the mill, blend
with 1c in soup of flour by potato. Work this paste by adding 1 egg, or
more according to quantity. Cut in pieces, in small dices for instance,
run in the flour. Cook in salt scalding water. Serve tomato with a
LASAGNAS IN LEEKS
To make go back leeks to the butter, then to put them in a dish they
add some cream, the fromage frais, 2 eggs entireties, salt, pepper. In
a dish with gratin, put a coat of preparation, then a coat of lasagna
and so on and cook in the oven.
LASAGNAS IN THE SMOKED SALMON
Cook and drain leaves of lasagnas. Make go back sliced thinly scallions
and tomatoes cut in dices in the oil of olive. In a dish with gratin to
deposit a leaf of lasagnas, a coat of spinaches thaw a few tomatoes, of
edges of smoked salmon, in scallions and of some white sauce. Start
again operation 3 times. Put in the oven in 180 ° during 30 mn.
Recipe Basque country: For pers 4. 1 chicken, 1 chipiron, 4 tr. of
monkfish, 8 crayfishes, 400 g of moulds. In a dish with paella make go
back to the oil of olive 1 onion of the poivron garlic 1 red cut in
small strips. Add the chicken cut in pieces, the chipiron in small
strips, the edges of monkfish then cover with water. Add a pinch of
salt and saffron. Cook during 5 mn. Add the rice in rain, moulds, the
crayfishes. Cook during 15 mn in soft fires. Before serving add of the
BREAD OF CARROTS
Emincé an onion to be blended with 1 kg of carrots
rapées. To add spices curry powder cumin salt adds pepper, then
6 whole eggs definitely to blend, they can top up bacon cubes. Put in a
mould with well greased cake and with a waxed paper. Pass to the oven.
Cold with a salad is served.
Recipe Catherine (Morocco): For pers 4. Make go back 500 g of onions in
oil or butter, 2 nets of chicken or guinea hen, pigeon, ½ c. in
coffee of ginger, ½ packet of saffron (1/2 c. in coffee) a
little water to avoid gluing together, cooking 30 mn about. Once cook
add coriander of hacked and of the parsley (1 bunch) 1 c. in soup of
cinnamon, 2 c. in soup of sugar, 5 or 6 whole eggs, almonds and dry
grapes saturated in water. Put the whole in leaves of bricks (between 6
and 10). Put in the oven about 20 mn in 170 °.
LET US ADD PEPPER TO REDS
To cut in straps about 4 add pepper, to cook in some white vinegar 10
mn with a c. has soup of salt and 2 c. in soup of sugar. Drain, wrong
get cold, put in the oil of olive in the fridge.
Habitual recipe:Pour about 10 quenelles - 12,50 cl of water - 75 grs of
butter - 90 grs of flour - 3 eggs - salt - pepper - fish or shrimps or
to Make other one heat water with the butter salt the pepper Put the
flour just like that and to blend until the saucepan is very dry and
compact mixture. Add the beforehand hacked fish. Add eggs one has one
by whipping their complete enlistment with the aid of the robot with
whisks. Manufacture quenelles by rolling them in the flour. Make heat
some salt water. Put quenelles when water takes the end and to let
quiver some minutes by turning them. Baking is good when they go back
up to the surface. Drain them on a linen or sopalin adapt Them.
QUENELLES OR GNOCCHIS
For 12 - ¼ of semolina, ½ l of milk, 30 g of rasped
Gruyère cheese, 2 whole eggs, 50 - 80 g of butter, salt, pepper.
Cook semolina with the milk, salt, pepper, butter, until it detaches
absolutely. When it is cooled down put beaten eggs. Run in the flour
and make seat at the back in scalding water. When it goes back up to
the surface to withdraw them. Is made the day before for the following
Recipe Noémie. Is served hot or cold. Eggplants - zucchinis -
potato - 1 poivron red - 1 poivron green - 3 or 4 onions whites -
tomatoes - salt, pepper, basil, cayenne, ½ sweetens - 2 or 3
pods of garlic. Make go back with a little oil, eggplants, zucchinis
cut in washers, the apples of fine cut lands. In another saucepan with
a little oil, to make go back slowly onions, then add pepper to them
cut in straps, tomatoes, to top up the puréed ails. Blow up.
Delay eggplants zucchinis etc... Season, ½ sweetens. Water with
oil of olive and put in the refrigerator to eat cold. To eat hot, they
can break eggs over, or blend with pasta.
Make a sauce white sauce with 100 grs of butter of crayfish, 50 grs of
flour, ½ l of milk, salt and cayenne. Once cook incorporate 1/8
of l of cream. They can wrap around quenelles of a net of sole and
cover with nantua sauce, put in the oven 30 mn.
TUNA WIPES PRICKLY
Recipe Noemie. Tuna - onion, garlic, salt, pepper, laurel, fennel,
tomato, pickle, capers, white wine. Scald the tuna, dry him. Flour 2
sides and deep-fry. Throw oil. Make go back onion, crushed garlic, all
flavouring and tomato concentrated. At the end of 5 mn withdraw some
fire. Cut a pickle, rinse and spin capers, whom they top up in sauce as
well as tuna with a little water and white wine. Cook 5 - 10 mn.