CLASSIC RECIPES C L A SS IC R E C IPE S FRENCH F R EN CH M A THI O T GINETTE MATHIOT Classic-French-Recipes-EN-6679-Cover-23-10-20.indd 124/10/2023 13:14M AIN DISHES PL ATS PR INCIPAUX 122 SIDES AND V EGETABLES ACCOMPAGNEMENTS ET L´EGU M ES 210 GLOSSARY 14 PR EFACE 6 HOW TO COOK TH E FR ENCH WAY 8 DESSERTS, PASTR IES AND SW EETS 26 4 BASIC R ECIPES R ECET T ES DE BASE 22 IN DEX 350 R ECIPE NOT ES 359 STARTERS ENTR´EES 52 DESSERTS, PÂTISSER IES ET CON FISER IESM AIN DISHES PL ATS PR INCIPAUX 122 SIDES AND V EGETABLES ACCOMPAGNEMENTS ET L´EGU M ES 210 GLOSSARY 14 PR EFACE 6 HOW TO COOK TH E FR ENCH WAY 8 DESSERTS, PASTR IES AND SW EETS 26 4 BASIC R ECIPES R ECET T ES DE BASE 22 IN DEX 350 R ECIPE NOT ES 359 STARTERS ENTR´EES 52 DESSERTS, PÂTISSER IES ET CON FISER IES78 79 Preparation time: 10 minutes Cooking time: 25 minutes Serves 6 For the eggs 6 eggs 3 tablespoons white wine vinegar (optional, if poaching the eggs) For the meurette sauce 3 cups/25 fl oz (750 ml) red wine 1 small onion, finely chopped 1 shallot, finely chopped 1 sprig of thyme 1 bay leaf 2 sprigs flat-leaf parsley 5 tablespoons/2½ oz (70 g) butter 2 tablespoons/½ oz (15 g) flour salt and pepper For the fried bread 6 slices bread butter, for frying ½ clove garlic EGGS IN MEURETTE SAUCE ŒU FS EN M EU R ET TE This specialty from Burgundy consists of poached, soft, or hard-boiled eggs served in a red wine sauce and garnished with fried garlic-rubbed bread. The name of the sauce, including the bread garnish, was codified by the chef and food writer Auguste Escoffier in 1928. The name’s origin is debatable: among other possibilities, it may derive from the Latin moretum, a Roman sauce mentioned by Ovid (only quite different), or from the archaic adjective moret, meaning “dark.” The eggs can be poached in the wine before the sauce is made, and kept warm in a bowl of salted warm water. Select a Mâcon red or Beaujolais wine to make the sauce and accompany the dish. Make the eggs: Bring a small pan of water to a boil and add a pinch of salt. Gently lower the eggs into the boiling water and boil for 10 minutes to hard-boil, or for 5 minutes to soft-boil. Remove the eggs with a slotted spoon and plunge into cold water. Peel and discard the shells. Alternatively, poach the eggs: pour 12 cups/5¼ pints (3 liters) of water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer. Crack each egg into a cup or ramekin, then let it slide into the water so that it is just covered. If necessary, spoon the white back over the yolk. Simmer gently for 3½ minutes. Meanwhile, prepare a bowl of salted warm water. Remove the eggs with a slotted spoon and keep warm in the salted water. Make the meurette sauce, put the wine, onion, shallot, thyme, bay leaf, and parsley in a pan. Bring to a boil, then reduce the heat and simmer until reduced by half. Place the flour and 2 tablespoons/1 oz (25 g) of the butter into a small bowl. Work the butter into the flour to make a smooth paste, called a “beurre manié.” Whisk this into the wine and then boil for 1 minute to thicken. Whisk in the remaining butter. Strain the sauce through a sieve into a fresh bowl. Discard the solids. Season the sauce with salt and pepper. Make the fried bread: Melt a little butter in a skillet or frying pan and place one or two slices of the bread in the pan. Fry on both sides for a few minutes, then rub the slices with the garlic. Repeat for the remaining slices of bread. Place the eggs on top of the fried bread and coat with the sauce. STA RT ERS / EN T R ÉES78 79 Preparation time: 10 minutes Cooking time: 25 minutes Serves 6 For the eggs 6 eggs 3 tablespoons white wine vinegar (optional, if poaching the eggs) For the meurette sauce 3 cups/25 fl oz (750 ml) red wine 1 small onion, finely chopped 1 shallot, finely chopped 1 sprig of thyme 1 bay leaf 2 sprigs flat-leaf parsley 5 tablespoons/2½ oz (70 g) butter 2 tablespoons/½ oz (15 g) flour salt and pepper For the fried bread 6 slices bread butter, for frying ½ clove garlic EGGS IN MEURETTE SAUCE ŒU FS EN M EU R ET TE This specialty from Burgundy consists of poached, soft, or hard-boiled eggs served in a red wine sauce and garnished with fried garlic-rubbed bread. The name of the sauce, including the bread garnish, was codified by the chef and food writer Auguste Escoffier in 1928. The name’s origin is debatable: among other possibilities, it may derive from the Latin moretum, a Roman sauce mentioned by Ovid (only quite different), or from the archaic adjective moret, meaning “dark.” The eggs can be poached in the wine before the sauce is made, and kept warm in a bowl of salted warm water. Select a Mâcon red or Beaujolais wine to make the sauce and accompany the dish. Make the eggs: Bring a small pan of water to a boil and add a pinch of salt. Gently lower the eggs into the boiling water and boil for 10 minutes to hard-boil, or for 5 minutes to soft-boil. Remove the eggs with a slotted spoon and plunge into cold water. Peel and discard the shells. Alternatively, poach the eggs: pour 12 cups/5¼ pints (3 liters) of water and the vinegar into a pan and bring to a boil, then reduce to a gentle simmer. Crack each egg into a cup or ramekin, then let it slide into the water so that it is just covered. If necessary, spoon the white back over the yolk. Simmer gently for 3½ minutes. Meanwhile, prepare a bowl of salted warm water. Remove the eggs with a slotted spoon and keep warm in the salted water. Make the meurette sauce, put the wine, onion, shallot, thyme, bay leaf, and parsley in a pan. Bring to a boil, then reduce the heat and simmer until reduced by half. Place the flour and 2 tablespoons/1 oz (25 g) of the butter into a small bowl. Work the butter into the flour to make a smooth paste, called a “beurre manié.” Whisk this into the wine and then boil for 1 minute to thicken. Whisk in the remaining butter. Strain the sauce through a sieve into a fresh bowl. Discard the solids. Season the sauce with salt and pepper. Make the fried bread: Melt a little butter in a skillet or frying pan and place one or two slices of the bread in the pan. Fry on both sides for a few minutes, then rub the slices with the garlic. Repeat for the remaining slices of bread. Place the eggs on top of the fried bread and coat with the sauce. STA RT ERS / EN T R ÉES90 91STA RT ERS / EN T R EÉS Preparation time: 1½ hours, plus resting time Cooking time: 1½ hours Serves 6 For the pie dough (shortcrust pastry) 4¼ cups/18 oz (500 g) flour, plus extra for dusting scant 1 cup/7 oz (200 g) chilled butter, diced, plus extra for greasing 2 teaspoons salt about 2/3 cup/5 fl oz (150 ml) ice-cold water, to bind the dough For the filling 7 oz (200 g) thin bacon slices (rashers) 1½–2½ cups/14 oz (400 g) stuffing of your choice (pages xxx–xxx) 11 oz (300 g) ham, sliced 11 oz (300 g) veal, cut into strips 1 egg yolk, whisked, to glaze salt and pepper PÂTÉ IN PASTRY PÂTÉ EN CROU T E Pâté en croûte—or pâté-croûte in Lyon and the Champagne region—is meat and stuffing encased in pie dough (shortcrust pastry). It’s a glorious addition to a buffet spread or picnic. A generous slice can also be served at lunch with a green salad. The dish probably originates from medieval times, when a then-nonedible crust simply helped cook and preserve the meat. It was later that scrumptious pastry started to be used as a vessel, blending the traditional arts of charcuterie and pâtisserie. Cooks often take pride in pinching the edges in pretty patterns and shaping decorations with the cuttings. Preheat the oven to 400°F/200°C/Gas Mark 6. First, make the pie dough (shortcrust pastry): Place the flour in a bowl, make a well in the center, and add the butter and salt. Rub together with your fingers until the mixture has a breadcrumb-like texture. Add enough ice-cold water to just bring the dough together, mixing with your hands. Turn out onto a floured counter and knead well for 5 minutes until the dough is smooth. Form the dough into a ball shape, then place in a clean bowl. Cover and allow it to rest for 12 hours in the refrigerator. Grease a 12 x 3½ x 3½-inch (32 x 8.5 x 8.5 cm) pâté dish or terrine with butter. Roll out two-thirds of the dough and use it to line the dish, leaving ¾ inch (2 cm) of dough above the rim. Assemble the filling: Place a layer of bacon slices (rashers) at the bottom, then a layer of stuffing, a little of the ham, then a layer of the veal, seasoning each layer well with pepper. Continue making layers until you have used all the ingredients. Roll out the remaining dough to create a lid slightly larger than the dish, and use to cover the filling. Pinch the edges of the dough together to seal. Brush with the whisked egg yolk to glaze, and make a hole in the center of the lid, keep it open during cooking with a small funnel made of cardboard. Bake in the oven for 1½ hours, or until deep golden brown. Remove from the oven and cool completely before serving.90 91STA RT ERS / EN T R EÉS Preparation time: 1½ hours, plus resting time Cooking time: 1½ hours Serves 6 For the pie dough (shortcrust pastry) 4¼ cups/18 oz (500 g) flour, plus extra for dusting scant 1 cup/7 oz (200 g) chilled butter, diced, plus extra for greasing 2 teaspoons salt about 2/3 cup/5 fl oz (150 ml) ice-cold water, to bind the dough For the filling 7 oz (200 g) thin bacon slices (rashers) 1½–2½ cups/14 oz (400 g) stuffing of your choice (pages xxx–xxx) 11 oz (300 g) ham, sliced 11 oz (300 g) veal, cut into strips 1 egg yolk, whisked, to glaze salt and pepper PÂTÉ IN PASTRY PÂTÉ EN CROU T E Pâté en croûte—or pâté-croûte in Lyon and the Champagne region—is meat and stuffing encased in pie dough (shortcrust pastry). It’s a glorious addition to a buffet spread or picnic. A generous slice can also be served at lunch with a green salad. The dish probably originates from medieval times, when a then-nonedible crust simply helped cook and preserve the meat. It was later that scrumptious pastry started to be used as a vessel, blending the traditional arts of charcuterie and pâtisserie. Cooks often take pride in pinching the edges in pretty patterns and shaping decorations with the cuttings. Preheat the oven to 400°F/200°C/Gas Mark 6. First, make the pie dough (shortcrust pastry): Place the flour in a bowl, make a well in the center, and add the butter and salt. Rub together with your fingers until the mixture has a breadcrumb-like texture. Add enough ice-cold water to just bring the dough together, mixing with your hands. Turn out onto a floured counter and knead well for 5 minutes until the dough is smooth. Form the dough into a ball shape, then place in a clean bowl. Cover and allow it to rest for 12 hours in the refrigerator. Grease a 12 x 3½ x 3½-inch (32 x 8.5 x 8.5 cm) pâté dish or terrine with butter. Roll out two-thirds of the dough and use it to line the dish, leaving ¾ inch (2 cm) of dough above the rim. Assemble the filling: Place a layer of bacon slices (rashers) at the bottom, then a layer of stuffing, a little of the ham, then a layer of the veal, seasoning each layer well with pepper. Continue making layers until you have used all the ingredients. Roll out the remaining dough to create a lid slightly larger than the dish, and use to cover the filling. Pinch the edges of the dough together to seal. Brush with the whisked egg yolk to glaze, and make a hole in the center of the lid, keep it open during cooking with a small funnel made of cardboard. Bake in the oven for 1½ hours, or until deep golden brown. Remove from the oven and cool completely before serving.124 125M A I N DISH ES / PL ATS PR I NCI PAU X Preparation time: 25 minutes Cooking time: 3½ hours Serves 6 2½ tablespoons/1 oz (30 g) fine salt 1¾ lb (800 g) stewing beef on the bone 11/3 cups/7 oz (200 g) roughly chopped carrots scant 1 cup/4½ oz (125 g) roughly chopped turnips ¾ cup/3½ oz (100 g) roughly chopped leeks 1/3 cup/2 oz (60 g) chopped parsnips 1 celery stalk, chopped coarse salt, to serve Dijon or other mustard, to serve pickles (gherkins), to serve BOILED BEEF (POT-AU-FEU) BŒU F BOU ILLI (POT-AU-FEU) Although its principle is universal, the specific combi- nation of vegetables and accompanying condiments make pot-au-feu unmistakably French, so much so that it has become a symbol of French cooking and a winter favorite in many households. It takes time and must be cooked very slowly, but it does not require much atten- tion. It is comforting but light and vegetable rich. Ideally, choose a mixture of on-the-bone and gelatinous stewing cuts of beef. Put 12 cups/5¼ pints (3 liters) water and the fine salt in a large Ducth oven (casserole) over high heat and bring to a boil. Carefully put the meat and bones into the boiling water, then reduce the heat and simmer for 15 minutes. Skim off the fat, and add the vegetables. Bring back to a boil, then lower the heat and simmer for 3 hours. Just before serving, skim off the fat again and transfer the beef to a serving platter. Pour the soup into a tureen, leaving the vegetables in the pot. Serve the beef in a separate dish, surrounded by its vegetables, with coarse salt, mustard, and pickles (gherkins).124 125M A I N DISH ES / PL ATS PR I NCI PAU X Preparation time: 25 minutes Cooking time: 3½ hours Serves 6 2½ tablespoons/1 oz (30 g) fine salt 1¾ lb (800 g) stewing beef on the bone 11/3 cups/7 oz (200 g) roughly chopped carrots scant 1 cup/4½ oz (125 g) roughly chopped turnips ¾ cup/3½ oz (100 g) roughly chopped leeks 1/3 cup/2 oz (60 g) chopped parsnips 1 celery stalk, chopped coarse salt, to serve Dijon or other mustard, to serve pickles (gherkins), to serve BOILED BEEF (POT-AU-FEU) BŒU F BOU ILLI (POT-AU-FEU) Although its principle is universal, the specific combi- nation of vegetables and accompanying condiments make pot-au-feu unmistakably French, so much so that it has become a symbol of French cooking and a winter favorite in many households. It takes time and must be cooked very slowly, but it does not require much atten- tion. It is comforting but light and vegetable rich. Ideally, choose a mixture of on-the-bone and gelatinous stewing cuts of beef. Put 12 cups/5¼ pints (3 liters) water and the fine salt in a large Ducth oven (casserole) over high heat and bring to a boil. Carefully put the meat and bones into the boiling water, then reduce the heat and simmer for 15 minutes. Skim off the fat, and add the vegetables. Bring back to a boil, then lower the heat and simmer for 3 hours. Just before serving, skim off the fat again and transfer the beef to a serving platter. Pour the soup into a tureen, leaving the vegetables in the pot. Serve the beef in a separate dish, surrounded by its vegetables, with coarse salt, mustard, and pickles (gherkins).Next >