Text 35007, 84 rader
Skriven 2010-02-20 07:38:00 av Glen Jamieson
     Kommentar till en text av Dale Shipp
Ärende: FRANCE  00220
=====================
 -=> Quoting Dale Shipp to Hap Newsom <=-

 HN> But we Americans simply love
 HN> to visit France...heck if I could
 HN> afford it, I'd go back ! (grin)!
 HN> chat with you soon!

 DS> Of the various countries in Europe we have visited, France is very
 DS> much on the bottom of places that we liked.  We liked Austria a lot.

I tend to agree with you.  Paris in particular is fairly well down in
my estimation.  It would make quite a difference whether you were
fluent in French or not (with a nod in Hap's direction), how much you
would enjoy the place.  Also, as Ian Hoare pointed out, Paris is not
France.  Parisians are even rude to each other.  My favourite European
countries are Portugal and Italy.

MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Poulet Au Morilles (Chicken with Morels)
 Categories: Main dish, French, Veal, Vegetables, Chicken
      Yield: 6 Servings
 
      3 lb Dressed chicken; jointed
           Seasoned flour
      2 oz Butter
      1 tb Oil
  2 1/2 fl Dry white wine
    1/2 lb Morels -=TO=-
      2 lb Morels; cleaned & quartered
     30 fl Double cream
      1 lg Egg yolk
           Salt, pepper
           Lemon juice; (opt)
 
  "We first ate this best of all dishes at the Cheval Rouge in Montoire
  on a hot night in early May. And naturally we praised the dish to the
  proprietor's wife when she did her usual round of the tables. "Oh
  yes, it's the season for morels" she replied. Whenever we comment on
  some particularly good dish there, it always turns out to be the
  season. Their menu is geared to the seasons and not to the rotation
  of the deep freeze. "This goat's cheese is superb", or "We did enjoy
  the biquet, (the young kid)" and the response contains a faint note
  of irritation at our comment on the obvious: "but it's the season,
  Madame." How easily we forget that things are at their best in their
  proper season, when they're at their most abundent - and cheapest.
  But it must be acknowledged that some seasons are better than others,
  need more celebration. Certainly the season of morels is a great
  festival of the year for anyone who likes food (and who can find
  them).
    There are many variations of this recipe, and you can alter it to
  suit yourself. the three main ingredients are a good chicken, morels
  and a great deal of cream - some form of alcohol is desirable, too.
  Guinea fowl or a young turkey could be used equally well for the
  recipe, but subtitute port for the white wine. JG"
  
    Turn the chicken in seasoned flour and colour lightly in the butter
  and oil. Pour in wine and cook briskly until it has almost
  evaporated, turning the chicken pieces about in the juices. Add
  morels and cream and leave to cook uncovered until the chicken is
  done. Remove it and as many morels as possible, to a hot serving
  dish. Boil down the sauce by about half. Thicken the sauce further by
  beating up the egg yolk with a little of the sauce, then cooking it
  all together, just below boiling point, for about 5 minutes. Correct
  the seasoning (a little lemon juice may be added to bring the flavour
  of english cream nearer to the French, which has a slightly sharpish
  tang). Pour over the chicken and serve. Boiled and buttered rice goes
  well with this dish, or plenty of really good bread.
    Obviously economies can be made - eg by substituting chicken stock
  for half the cream. But I think morels are an occasion for
  extravagance and rejoicing. Economize with the other courses.
    Recipe "The mushroom Feast" Jane Grigson
    MMed IMH c/o Georges' Home BBS 2:323/4.4
  
  From: Ian Hoare                       Date: 14 Dec 96 National
  Cooking Echo Ä
 
MMMMM
 

___ Blue Wave/DOS v2.30 [NR]

--- FLAME v2.0/b
 * Origin: Braintap BBS Adelaide Australia (3:800/449)