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On 5 Jan 2007 at 15:54, jerry wrote:
> Hey Phaedrus,
>
> There has been an ongoing brouhaha, in the news, that the 'soup
> kitchens' in France, ( i guess especially in Paris ), are serving
> Traditional French Pork Soup, to the homeless..... and, The Muslim
> 'homeless' are objecting, because they see it as being 'racist'........
> (for religious reasons, they do not consume pork)
>
> see:
> https://www.msnbc.msn.com/id/11010604/
>
> The soup has been referred to, in some of the articles, as an
> "Identity Soup" - whatever that means....
>
> Anyhow,
> The Idea of a good Pork Soup has enchanted me,.... not being
> Muslim..... ... i guess i fall into the shrinking demographic of third
> generation canadians whose grandparents immigrated from eastern europe
> (Czech in my case) about a hundred years ago, and strived to be
> 'Canadian' or 'American' , to fit in, and to be socially & culturally
> Acceptable.... (note the capital 'A'), and I have never seen or heard
> of a 'Pork Soup' recipe that is rooted in French culture.....
> (French-Canadian Pea Soup made with a Ham Hock being the
> exception,.....:)
>
> I have found many Pork Soup Recipes online, - Asian, Thai, Simple,
> Polish, Czech... etc,.. but not one that purports to be Authentic
> French Pork Soup.... maybe "Soupe de Cochon" ?!?
>
> i feel certain that it might/would be relatively simple,... but....
> What is a Recipe for Authentic French 'Pork Soup'....?
>
> Does this interest you?
>
> Thanks for your kind attention to this request,...
> love your site,....
>
> cheers,
> Jerry
>
Hello Jerry,
According to several sites, the below recipe is supposed to be it.
Phaed
Potée bourguignonne (Pork Soup)
Serves 4
1/2 lb. salt pork, chopped fine
2 pig’s knuckles (pork hock, or what-have-you)
6 sausages (good frankfurters, knockwurst, or similar)
2 leeks (white only) thoroughly cleaned and chopped
1 large onion, peeled and chopped
2 carrots, peeled and sliced into 1/4 inch rounds
1 medium cabbage, cleaned and chopped
2 medium turnips, peeled and cut into 1/2 inch cubes
2 large potatoes, peeled and cut into 1/2 inch cubes
Bouquet garni (thyme, bay, parsley bound together with string)
Salt and pepper
Water
In a large soup pot render the salt pork out a little over low to medium heat.
Don't brown!
Add the onion, leeks, carrot, sausages, and pig’s knuckle and saute for three minutes.
Add the remaining ingredients except for the turnips and potatoes, cover with
3 quarts of water, and bring to the simmer.
Add salt and freshly ground pepper.
Reduce the heat, cover partially, and allow to simmer for 1 hour 40 minutes.
Add the potatoes and turnips and simmer for an additional half hour.
Remove the bouquet garni and the pig’s knuckles, adjust the seasoning, and serve.
Delay peeling and cutting the potatoes until you’re ready to cook them to prevent
them from discoloring.
Hearty dark bread goes well with this soup. Traditionally, this soup
is eaten with mustard (for the sausages) and cornichons.
Gentleman's Relish Patum Peperium
(A copycat by Ray & Pam Williams. See their other recipes at
https://www.raywms.com/Cookbook/recipe.htm )
"Patum Peperium was invented in 1828 by an Englishman called John Osborn.
The original "Gentleman's Relish "made from a blend of anchovies, butter,
exotic herbs and spices. This classic recipe has remained a secret over
the years, passed down through generations by word of mouth. Today, this
delicacy is only made at Elsenham where the original recipe is still in use.
This is my version of this recipe."
Ingredients:
4 oz Anchovies in Olive Oil (2 cans)
1/4 tsp Dill Weed
1/2 tsp Garlic Powder
1/4 tsp Ginger Powder
1/4 tsp Lemon Peel
1/4 tsp Ground Mace
1/2 tsp Onion Powder
1 tsp Worcestershire Sauce
4 Tbs Butter
Pinch Cayenne Pepper
Directions:
Process in blender until smooth
Great news!
I get lots of requests for recipes & the instruction book for the Black & Decker Shell Baker Quick Meal & Dessert Maker.
Lots of people seem to buy these things at garage sales and the like, and of course, the instruction manual is always missing.
A kind reader, Janet, has the book and has scanned all of the pages and sent them to me. I have collected them into one adobe
PDF file that you can save to your computer and print out as you wish. This is a big file and will take a long tome to open online,
so it's probably better to download it to your computer and then open it:
Shellbaker.pdf
She has done the same with the manual for the Oster Quick Freeze Ice Cream maker:
Oster.pdf
These files require that you have the free Adobe Reader installed on your computer.
On 17 Oct 2006 at 13:07, Tara wrote:
> Here are a couple of recipes I found on another webpage. I LOVE
> Morrison's Cafeteria. I really really miss that place! I live in NYC
> now....I wish I could find a place like that up here. hope these help!
> ~Tara
>
> Morrison's Fish Almondine And Tartar Sauce
>
> I worked for Morrison's Cafeteria in Jacksonville Florida, I worked in
> the storeroom and we use to make the tartar sauce. The recipe made
> almost 25 gallons.
>
> It consisted of:
> 20 pounds of green cabbage cut into small pieces
> 10 pounds of chopped onion
> 10 pounds of green bell peppers
> (all of this is chopped in a commercial processor until fine)
>
> Then we added:
> 4 cans of dill pickle relish
> 10 gallons of mayonnaise
>
> This was all mixed together and kept in the walkin refrigerator.
>
> Of course this is a large batch but we had to make it at least 3 times
> a week.
>
> I also pulled the fish for the almondine and the ingredients for the
> coating and gave it to the fry cook. At that time we used:
>
> cracker crumbs
> sliced almonds
> mayonnaise
> eggs
> milk
> Spanish mackerel filets
> seasoned flour
>
> The cook took the crackers and almonds and mixed them together in a
> pan.
>
> Then he took the mayonnaise, eggs and milk and made a dip with these
> (it was usually on the thick side sorta like ranch dressing
> consistency.)
>
> He would take the mackerel filets and dredge them in the flour then
> into the wash (egg mixture) and finally into the cracker almond
> mixture.
>
> He would place it onto trays and let it sit in the frig for at least
> 30-45 minutes.
>
> And then he would fry it until brown.
>
> While these recipes are based on commercial batches each on could
> easily be down sized. I hope this helps some. MSG URL:
> https://www.recipelink.com/gm/14/18368 MORRISON'S CAFETERIA MACARONI
> AND CHEESE (Piccadilly's) Source: Seasonal Florida: A Taste of Life in
> North Florida by Jo Manning
>
> 2 1/2 cups elbow macaroni
> 1/4 cup unsalted butter
> 1/2 cup all purpose flour
> 2 1/4 cups milk, warmed
> 1 teaspoon salt
> 1/2 teaspoon freshly ground black pepper
> 2 eggs
> 2 cups grated extra sharp cheddar cheese, divided use
>
> Preheat overn to 400 degrees.
>
> Cook macaroni according to package directions and drain.
>
> Heat butter in a small saucepan over medium low heat. Stir in flour
> and cook 1 minute.
>
> Use a whisk and add milk, stirring constantly, until sauce
> thickens. Add salt and pepper.
>
> Beat eggs slightly and add small amount of sauce to eggs and then add
> remaining egg mixture to sauce.
>
> Set aside 1/3 cup grated cheese for top. Add one third macaroni to a
> buttered 2 quart casserole, alternating layers of macaroni and cheese.
> Pour sauce all over and add reserved cheese.
>
> Bake 25 to 30 minutes and serve.
June Meyer
Recipezaar
Savoury Hungarian Recipes
Elook
Razzledazzle Recipes
Astray
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