FOOD ❘ THE COMPLETE BOOK OF FRENCH COOKING French classics
Master the classics with The Complete Book of French Cooking by Hubert Delorme and Vincent Boué, a book described by the legendary chef Paul Bocuse as “an invaluable kitchen companion”
ONION SOUP Serves 8 Preparation 10 minutes Cooking 1 hour
INGREDIENTS
1¼ lb (600 g) large onions 3 tablespoons (50 g) butter 10 cups (2 litres) clear white stock 1 bouquet garni
16 slices of baguette, toasted to make croutons
5 oz (140 g) grated Gruyère cheese Kosher salt to taste
Fine salt, freshly ground pepper
METHOD 1 Peel, wash and slice the onions. Sweat them in butter. 2 Add the light white stock, the bouquet garni, and the kosher salt and simmer for 45 minutes to 1 hour. 3 Adjust the seasoning as necessary. Set your oven to broil. 4 Pour the broth into individual ovenproof bowls. Place two croutons in each bowl of soup and sprinkle with the grated cheese. 5 Place the bowls of soup carefully in the oven and let them remain there until a gratin crust forms on top. Serve immediately.
Chef’s note
It’s the quality of the clear stock that will determine the final taste of the soup. Adding a slice of bacon when you begin cooking will bring a pleasant rustic taste to your dish.
POT-AU-FEU Serves 8 Preparation 35 minutes Cooking 2 hours 30 minutes
INGREDIENTS
1 lb (500 g) beef ribs (US) or fore/thin ribs (UK)
2 lb (1 kg) beef chuck (US) or chuck and blade (UK)
1 tablespoon (20 g) kosher salt 1¼ lb (600 g) marrow bones 1¼ lb (600 g) potatoes 1¼ lb (600 g) carrots
1 lb (400 g) zucchini (courgettes) Fleur de sel French mustard
Aromatic ingredients 1 large onion 1 carrot
Green leaf of 1 leek 2 cloves
1 bouquet garni 6–8 peppercorns
METHOD 1 Trim the meat, leaving each piece whole. 2 Prepare the aromatic ingredients. Peel and wash the onion and carrot. Wash the leek green. Cut the vegetables in two and push the cloves into the onions near the base. 3 Place the pieces of meat in a large pot, cover with cold water, and bring to a boil. Remove the meat immediately and transfer the pieces to another pot. Cover them with cold water. Add all the aromatic ingredients and put in the kosher salt. Bring to a boil, turn down the heat, and simmer for 2½ hours. Thirty minutes before the time is up, add the marrow bones. Remove the aromatic ingredients and adjust the seasoning. 4 Wash, peel, and rinse the potatoes and carrots. Wash the zucchini. Shape the vegetables into regular oval egg shapes weighing about 2–2½ oz (50–60 g) per piece. Take 4 cups (1 litre) of the cooking
❯❯ 56 ❘ FRANCE TODAY Oct/Nov 2023
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100 |
Page 101 |
Page 102 |
Page 103 |
Page 104 |
Page 105 |
Page 106 |
Page 107 |
Page 108 |
Page 109 |
Page 110 |
Page 111 |
Page 112 |
Page 113 |
Page 114 |
Page 115 |
Page 116 |
Page 117 |
Page 118 |
Page 119 |
Page 120 |
Page 121 |
Page 122 |
Page 123 |
Page 124 |
Page 125 |
Page 126 |
Page 127 |
Page 128 |
Page 129 |
Page 130 |
Page 131 |
Page 132
