FRENCH NOODLES WITH MUSHROOMS

12 ozs noodles
6 ozs mushrooms
3 1/2 oz butter
grated Parmesan cheese

Clean and slice the mushrooms and put them into a covered saucepan with 1 1/2 oz butter over a low fire. After 2 or 3 minutes lift the lid and allow the juice to evaporate. Season them with salt and set them aside. Cook the noodles for 12 minutes in 4 ( Read more... )

FRENCH CHEESE & WATERCRESS SPREAD

A bunch of watercress
4 tablespoons cottage cheese
1 tablespoon double cream

Put a bunch of watercress through the mincer or "Mouli", removing beforehand the thick stems. Take 4 tablespoons of the crushed cress and mix it with the cottage cheese and cream, salting it to your taste. It is marvelous. Makes an ( Read more... )

FRENCH CHESTNUT PUREE WITH CREAM

1 1/2 lbs chestnuts
1/4 pint double cream
2 1/2 ozs butter
Hot milk
Nutmeg

Peel the chestnuts, then put them in a saucepan, covered with salted water, and cook for 30 minutes. When they are soft, mash them to a smooth puree. This will be rather dry. Return the puree to the saucepan and add the butter and cream, ( Read more... )

FRENCH ASPARAGUS AND POTATO SALAD

1 1/2 lbs fresh cooked asparagus
1 lb new potatoes
1/2 cup mayonnaise
an equal quantity of double cream

Scrape and boil the potatoes and cut them in slices. When they are cold, mix them with th etips of the asparagus. Dress the salad with mayonnaise into which you have stirred an equal quantity of double cream. Add a ( Read more... )

PARISIAN CHERRY TART
Tarte Parisienne

7ozs flour
3 1/2 ozs butter
1 egg
1oz caster sugar
1 1/2 lbs morello cherries
Half a small pot of gooseberry jelly

Mix everything but cherries and jelly into a smooth paste using the tips of your fingers and roll it out 1/8-inch thick, on a floured board. Butter a flan case, lay pastry on it and firm it gently in place ( Read more... )

Chervil {Anthriscus cerefolium}, sometimes called garden chervil, is a delicate annual herb, often used to season mild-flavored foods such as poultry, seafood, or vegetables. It is a constituent of the French herb mixture "fines herbes". Some cooks refer to it as "gourmet's parsley". Historically, it's had various traditional uses: Pregnant women ( Read more... )

MUSHROOMS IN CREAMY SAUCE
Champignons a la Creme

1 lb mushrooms
1 1/2 ozs butter
1/2 teaspoon flour
1/4 pint cream

Choose firm, rounded, medium-sized mushrooms and wash them in a large baisinful of water. {This applies only to country mushrooms. The commercial ones are generally so free of earth that they only need wiping}. Cut the mushrooms, without ( Read more... )

FRENCH/GEORGIAN
POULET TAMARA

From "Cooking with Pomiane", French chef in the 1930's: Georgia is a lengendary country beyond the Caucasus where the women are said to be the most beautiful in the world. Its legends have inspired many Russian writers and musicians and even given rise to a famous dish, poulet Tamara. According to the a story denied by ( Read more... )

TUNA AND RICE STUFFED PEPPERS

6 large peppers
a small can of tunny {tuna} fish in oil
a cup of brown rice
1 clove garlic
1 tablespoon tomato puree
1/4 pint olive oil

Heat 2 tablespoons of oil in a saucepan and add the rice, unwashed. Stir for a minute and then pour in exactly 1 1/2 cups of boiling water. Salt, and cover the pan. Cook over a low fire for ( Read more... )

WHITE FISH FILLETS A LA CREME

2 filleted white fish
4 minced shallots
6 ozs mushrooms, cut into fine slices
1/2 bottle dry white wine
4 ozs thick cream
1/2 teaspoon flour
1 oz grated Gruyere cheese

Arrange the fillets of fish in a flameproof dish with the shallots and mushrooms. Pour the white wine over them and season with salt and pepper. Poach over the ( Read more... )