A Little French Cookbook by Janet Laurence PDF

By Janet Laurence

ISBN-10: 0811812898

ISBN-13: 9780811812894

With such conventional and modern dishes as Tarte Tatin, Croissants, Ratatouille and Salade Nicoise, French food is rightly considered as one of many richest on the earth, and those recipes upload as much as a repertoire that the majority will be satisfied to consume day by day. as soon as simply to be had in any variety of modest eating places, this day they're extra frequently present in the house; the entire extra cause, then, to cook dinner them your self!

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Example text

Cassis approx. 11/4 1b/500 g/2 1 in/25 mm stick cups blackcurrants, cinnamon stalks removed, washed approx. 13 cups eau de vie or 4 cloves sugar vodka Place prepared blackcurrants in large glass jar, add the cloves and cinnamon, cover with spirit, shake well and leave to infuse for at least two months. From time to time, give jar a good shake. When well flavoured, strain off liquid. For every 3/4 pt/500 ml/2 cups, stir in 8 oz/ 250 g/ I cup sugar, mixing until dissolved. Bottle and drink as liqueur, use for kir, pour over ice-cream, or use to flavour desserts.

Eau de vie is a colourless, flavourless spirit; vodka can be substituted. Cassis approx. 11/4 1b/500 g/2 1 in/25 mm stick cups blackcurrants, cinnamon stalks removed, washed approx. 13 cups eau de vie or 4 cloves sugar vodka Place prepared blackcurrants in large glass jar, add the cloves and cinnamon, cover with spirit, shake well and leave to infuse for at least two months. From time to time, give jar a good shake. When well flavoured, strain off liquid. For every 3/4 pt/500 ml/2 cups, stir in 8 oz/ 250 g/ I cup sugar, mixing until dissolved.

When well flavoured, strain off liquid. For every 3/4 pt/500 ml/2 cups, stir in 8 oz/ 250 g/ I cup sugar, mixing until dissolved. Bottle and drink as liqueur, use for kir, pour over ice-cream, or use to flavour desserts. Kir The ideal proportions for kir are one part of cassis to five parts of white Burgundy. In practice it is simplest to pour a small measure of cassis into a glass and fill up with the wine.

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A Little French Cookbook by Janet Laurence


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