Download A Little French Cookbook by Janet Laurence PDF

By Janet Laurence

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 this planet, and those recipes upload as much as a repertoire that the majority will be chuffed to consume every day. as soon as simply on hand in any variety of modest eating places, at the present time they're extra usually present in the house; the entire extra cause, then, to prepare dinner them your self!

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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. Kir The ideal proportions for kir are one part of cassis to five parts of white Burgundy.

Creme de Cassis Kir Creme de Cassis, or blackcurrant liqueur, is a Burgundian speciality. Canon Kir, later deputy-mayor of Dijon, had the inspired notion of mixing a little cassis with a white Burgundy and thus created one of the finest of summer alcoholic drinks, ideal for a picnic or pre-dinner drinks served al fresco. 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.

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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