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Cookbook de Francais

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BC: Bibliography | * http://www.ffcook.com/pages/mocrepes.htm * http://frenchfood.about.com/od/desserts/r/hotchoc.htm * http://www.grouprecipes.com/2308/darianas-quiche-lorraine.html

FC: Le Cookbook de Francais | By Gerard Zajecka

1: Table of Contents | Page | Title of Page | 1-2 3-5 6-8 9-11 | Petit-Dejeuner (Breakfast) | Dejeuner (Lunch) | Diner (Dinner) | Dessert (Dessert ... duh)

2: Petit-Dejeuner | Ingredients : * 200 gr [7 oz] flour * 1 egg * 1/2 liter [17 fl oz] milk * 25 gr [1 oz] melted butter * 2 pinches salt * For sweet crepes, add 3 tablespoons sugar and 1 tablespoon of rum. | Crepe | The crepe originates from Brittany, a region in the northwest of France. | #1 | - Put the flour, salt (and sugar) in a salad bowl, dip a shaft and put the (whole) egg in. Turn with a wooden spoon and add the melted butter. Turn gently until you have incorporated all the flour (add some milk if you need but just enough). Now that the batter is soft but not liquid you have to turn very sharply so as to eliminate the lumps and obtain an homogeneous mixture. Finish pouring the milk slowly while turning. Leave the batter for at least one hour before cooking.

3: Petit-Dejeuner | #2 | * 6 oz. semisweet chocolate, chopped * cup plus 3 tablespoons hot water, divided * 3 cups hot milk * Sugar, to taste * Whipped cream * Chocolate curls | Chocolat Chaude | Chocolat chaude originated from the Aztec culture. | Using a double boiler or a heat-safe glass bowl over simmering water, melt the chopped chocolate into cup of the water. Stir in the 3 tablespoons hot water and milk until the chocolate mixture is smooth. Pour the hot chocolate into cups and add sugar as desired. Garnish each cup with a spoonful of whipped cream and a few chocolate curls.

4: Dejeuner #1 | Ingredients: 1/2 cup Heavy cream ($ .65) 1 cup Cooked macaroni ($ .17) 1/4 cup Emmenthal cheese ($ .98) 1/4 cup Gruyere cheese ($ .68) 1/4 cup Skim mozzarella ($ .42) 1 pinch Grated nutmeg ($ .02) to taste Sea salt ($ .01) to taste Cracked white pepper ($ .01) 1/4 cup Parmigiano-Reggiano ($ 1.15) 1 tsp. Egg yolk ($ .10) Start by finely grating all of the cheeses except the Parmigiano-Reggiano. If Emmenthal or Gruyere is unavailable, use a high quality Swiss cheese. Use a large sauté pan to reduce the cream by half, then add the cheeses, nutmeg, salt, pepper and pasta. Stir continuously until all of the cheeses are melted. Remove from the heat, and then stir in the egg yolk. Pour mixture into a gratin dish or small ovenproof bowl. A soufflé cup will work if you do not have a gratin dish. Sprinkle with the Parmigiano-Reggiano. Brown under the broiler, and serve bubbling hot. | Gratin de Macaroni

5: Dejeuner #2 part 1 | * Prepare Pastry for Single-Crust Pie. Line the unpricked pastry shell with a double thickness of heavy duty foil. Bake in a 450 degrees F oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until pastry is set and dry. Remove from oven. Reduce oven temperature to 325 degrees F. (Pie shell should still be hot when filling is added; do not partially bake pastry shell ahead of time.) * Meanwhile, in a large skillet cook bacon until crisp. Drain, reserving 2 tablespoons drippings. Crumble bacon finely; set aside. Cook sliced onion in reserved drippings over medium heat until tender but not brown; drain. * In a medium mixing bowl stir together the eggs, half-and-half, milk, salt, and nutmeg. Stir in the crumbled bacon and onion. Toss together shredded cheese and flour. Add to egg mixture; mix well. * Pour egg mixture into the hot, baked pastry shell. Bake in the 325 degrees F oven for 50 to 60 minutes or until a knife inserted near the center comes out clean. If necessary, cover edge of crust with foil to prevent overbrowning. Let stand 10 minutes. Garnish with tomatoes and parsley before serving. Makes 6 servings.

6: Dejeuner #2 part 2 | * Pastry for Single-Crust Pie: In a medium bowl stir together -1/4 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/3 cup shortening until pieces are pea-size. Sprinkle 1 tablespoon of cold water over part of the flour mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat moistening flour mixture, 1 tablespoon at a time, until all is moistened (use 4 or 5 tablespoons total). Form dough into a ball. On a lightly floured surface, use your hands to slightly flatten dough. Roll dough from center to edges into a circle about 12 inches in diameter. To transfer pastry, wrap it around the rolling pin. Unroll pastry into a 9-inch pie plate. Ease pastry into pie plate, being careful not to stretch pastry. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry. Crimp edge as desired. Do not prick pastry. Bake as directed.

7: Dejeuner #3 part 1 | 5 Tbs. unsalted butter 2-1/2 Tbs. all-purpose flour 1-3/4 cup milk (whole or low-fat) 2 Tbs. brandy 2 tsp. Worcestershire sauce 1/4 tsp. fresh thyme 1/4 tsp. grated nutmeg Kosher salt and freshly ground black pepper 8 slices country-style white sandwich bread 4 tsp. Dijon mustard 4 oz. Gruyre, grated (1 cup) 12 oz. leftover roasted fresh ham, sliced (or substitute sliced roast pork loin or sliced cured ham) 1/2 oz. Parmigiano-Reggiano, finely grated (1/2 cup using a rasp-style grater) 4 large eggs, at room temperature

8: Position a rack 4 inches from the broiler element and heat the broiler on high. Spread four of the bread slices on one side with 1 tsp. Dijon mustard each. Layer the Gruyre and ham on the bread in this pattern: cheese, ham, cheese. Top with the remaining bread. Melt 1 Tbs. of the butter in a 12-inch skillet over medium heat. Cook 2 of the sandwiches until brown and crisp, turning once halfway through the cooking, about 4 minutes. Transfer to a rimmed baking sheet. Repeat with another tablespoon of butter and the remaining 2 sandwiches. Ladle the béchamel sauce over the sandwiches (it will run down the sides), and then top with the Parmigiano-Reggiano. Broil until bubbling and lightly browned, 3 to 4 minutes. Meanwhile, in a 10-inch nonstick skillet, melt the remaining 1 Tbs. butter over medium heat. Crack the eggs into the skillet and fry them sunny side up until the whites are set but the yolks are still runny, 3 to 4 minutes. Use a large, flat spatula to transfer the sandwiches to serving plates. Place a fried egg on each. Sprinkle with salt and pepper and serve.Melt 2 Tbs. of the butter in a medium saucepan over medium-low heat. Whisk in the flour and continue whisking just until it turns beige, about 20 seconds. Whisk in the milk in a slow, steady stream; continue whisking until smooth, thickened, and slightly bubbling, 2 to 3 minutes. Whisk in the brandy, Worcestershire sauce, thyme, nutmeg, 1/4 tsp. salt, and 1/4 tsp. pepper. Whisk for 30 seconds; then remove from the heat and set aside, whisking occasionally to prevent a skin from forming.

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Michael Zajecka
  • By: Michael Z.
  • Joined: almost 6 years ago
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About This Mixbook

  • Title: Cookbook de Francais
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  • Started: almost 6 years ago
  • Updated: almost 6 years ago

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