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Food with a French accent
Luncheon setting by Madame Jacques Playoust against 1 a French kitchen background. (Menu and recipes below.)
The luncheon and dinner menus on these pages were demonstrated recently
The cookery demonstrations were given for four days by Margaret Fulton. Each day a well-known French hostess, resident in Sydney, planned a menu, contributed the recipes, helped with the cooking, and arranged the table setting.
The hostesses were Madame Jacques! Playoust, Madame J. Thevenet, Madame! Daniele La Grave, Madame A. H. BrenacJ
and Mrs. "Deke" Coleman.
I Madame J. Playoust
Oeufs a la gelee
Escalopes de veau a la creme
Green salad Clafoutis
OEUFS A LA GELEE
Prepare jelly with half shin of beef which is boiled for five hours with soup vegetables.
Strain. When cold take the fat off. Put in a saucepan with the whites of three eggs and the shells. Stir until it boils. Boil for 1 minute. Strain through muslin. This produces a clear stock which will "jell." This stock is ideal for adding flavor to sauces and is the basic stock of many fine soups.
To make the dish:
Poach the eggs. Put a little of the jelly in the dish and let it set. Cover with slices of ham and the poached eggs and enough jelly (when cool) to fill the dish; let it set in the refrigerator. Decorate with parsley or tarragon.
ESCALOPES DE VEAU A
Fry pieces of veal steak In butter until they color a pale golden - brown; cook gently. When cooked add one or two spoonfuls of hot water to the gravy and let it re duce for one minute. Then add i pint of cream to it,
stirring at the same time. Add
sliced mushrooms to the sauce. If fresh mushrooms are used, cook them in but
Place crisp, bite - size pieces of lettuce in salad bowl. Just before serving add enough french dressing (1 tablespoon vinegar, 3 tablespoons oil seasoned to taste with salt and
pepper) to cover each piece of lettuce. Garnish with sliced, hard-boiled egg, tomato, and chopped parsley or tarragon.
Combine 1 6oz. glass of plain flour, one 6oz. glass of castor sugar, and | teaspoon salt. Mix well and pour two whole eggs in. Put the mix ture in the electric cake-mixer
and work for quarter of an hour. Alternatively, mix well with a wooden spoon. The mixture should be very smooth. Pour half the mix ture into a tin. Then cover
'with sliced fruit?plums,
apricots, or sliced apples are | ideal?and cover again with the rest of the mixture. Put in the oven, medium heat, and bake for half an hour.
Note: If fresh fruit is not available, tinned fruit may be used, but it must first be thoroughly drained free of syrup, and then sliced or chopped.